Western Massachusetts

Lord Jeffery Inn's 2014 Gingerbread House | Photo by Seth Kaye Photography

Lord Jeffrey Inn's Gingerbread

by Pastry Chef Josean “Tiny” Jimenez 

Makes two 8 1/2-by-4 1/2-inch loaves

Ingredients:
2 1/4 cups plus 2 tsp. all-purpose flour
1 1/2 tsp. baking soda
1 Tbsp. plus 1 tsp. ground ginger
1 1/2 tsp. cinnamon
3/8 tsp. ground cloves
1/2 plus 1/8 tsp. kosher salt
1 cup plus 1 1/2 tsp. dark brown sugar, lightly packed
1 cup plus 2 1/4 tsp. unsulfured blackstrap molasses
3/4 cup plus 3 1/2 Tbsp. canola oil
1/4 cup plus 2 1/2 Tbsp. eggs
1 1/4 cup plus 2 1/2 Tbsp. boiling water
1 Tbsp. plus 1 tsp. grated lemon peel

Directions:

Preheat the oven to 350 F. Spray two 8 1/2-by-4 1/2-by-2 3/4-inch loaf pans with nonstick spray. Line the bottom of each pan with parchment paper, then spray the parchment.

Place the flour in a medium bowl. Sift in the baking soda, ginger, cinnamon and cloves. Add the salt and whisk together. Place the brown sugar in the bowl of a stand mixer fitted with a paddle attachment and mix on low speed to break up any lumps. Add the molasses and mix for about 1 minute or until smooth. With the mixer running, add the oil in a slow, steady stream and continue to mix for about 1 1/2 minutes, until completely combined.

Scrape down the sides and bottom of the bowl. With the mixer on low speed, add the eggs and mix for 1 minute or until the mixture is smooth. Scrape down the sides and bottom of the bowl. Add the dry mixture in 2 additions, mixing on low speed for 15 to 30 seconds after each. With the mixer running, add the water 60 grams (1/4 cup) at a time, incorporating each addition before adding the next. Scrape down the bowl again. Fold in the lemon zest.

Divide the batter between the two pans. Bake for 1 hour or until a skewer inserted in the center comes out clean. Set the pans on a cooling rack and cool for 10 minutes. Turn the cakes out onto the rack, remove the pans and cool completely upside down.