Warm Triple Gingerbread

makes 8-10 servings

3 c. (750 mL) all-purpose flour
2 tsp. (10 mL) baking powder
1/2 tsp. (3 mL) baking soda
1 tsp. (5 mL) salt
1 tsp. (5 mL) ground ginger
2 tsp. (10 mL) ground cinnamon
1-1/2 tsp. (8 mL) finely ground black or white pepper
1 tsp. (5 mL) ground allspice
1 tsp. (5 mL) ground cloves
1 tsp. (5 mL) ground nutmeg
1/2 c. (125 mL) firmly packed brown sugar
1 c. (250 mL) granulated sugar
1/2 c. (125 mL) dark molasses
Finely grated peel of 1 orange
1/4 c. (60 mL) fresh orange juice
1 c. (250 mL) unsalted butter, melted, slightly cooled
3/4 c. (175 mL) homogenized milk, at room temperature
2 eggs, at room temperature
2 Tbsp. (30 mL) grated fresh ginger
1/3 c. (75 mL) finely chopped crystallized ginger (Australian)

Preheat oven to 350°F (180°C). Generously butter the bottom and sides of a 9" x 13" (23 x 33 cm) baking pan. Set aside. In a large bowl combine flour, baking powder, baking soda, salt and dried spices; mix well. Set aside. In another bowl, combine sugars, molasses, peel, juice, butter, milk, eggs and grated ginger. Beat with an electric mixer at medium speed until smooth, about 1 minute. Using the mixer on low speed, slowly fold in flour mixture and crystallized ginger until just incorporated. Transfer batter to pan and smooth surface with a rubber spatula. Bake for 35-40 minutes or until a toothpick inserted into the centre comes out clean. Cool in the pan on a wire rack for about 15 minutes. Remove from pan and continue cooling.

Calories: 539; Protein 6.2 g; Carbohydrate 82 g;
Fibre 1.6 g; Fat 22 g/serving
– Recipe by Nathan Fong

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