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For me, this recipe is a reflection of the past and a hope for the future. A reflection of the past because I first made this recipe at a time when my life was much different than what it is today. A hope for the future because this gingerbread has a combination of rich, deep flavors that mingle in a beautiful medley with the sweet apples. And that is my wish for all of you, that your life be filled with deep, rich flavor and also sweetness. 1/4 cup melted butter |
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Gingerbread:
1/2 cup melted butter
1/2 cup molasses
1/2 cup white sugar
1/3 cup packed brown sugar
1 egg
2 cups flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 cup hot black tea
Put the 1/4 cup melted butter into an 8 x 8-inch square baking pan. Put the apples on top of the butter and sprinkle the brown sugar over the apples. In a medium bowl, add together the 1/2 cup melted butter, molasses, white sugar, brown sugar, and egg. In a small bowl, mix together the flour, baking soda, cinnamon, ginger, cloves, salt, and nutmeg. Add the dry ingredient mixture and the hot tea alternately to the other mixture. Mix well and put the mixture over the apples. Bake in a 350 degree oven for 45 to 50 minutes. Allow it to cool for 5 minutes, loosen the gingerbread from the sides of the pan with a table knife, and invert onto a serving dish. It is best when served warm.
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