Sweet Revenge

Door-Prize Gingerbread

Door-Prize Gingerbread

Baking spray that includes flour (to be used to prepare pans)

4⅔ cups all-purpose flour (high altitude: add ¼ cup plus 2 tablespoons)

2 teaspoons baking soda

2 teaspoons ground ginger

½ teaspoon ground cinnamon

¼ teaspoon freshly grated nutmeg

⅛ teaspoon ground cloves

¼ teaspoon salt

½ teaspoon freshly ground black pepper

4 sticks (1 pound) unsalted butter

2 cups unsulfured molasses

2 large eggs

2 cups sugar

1½ cups boiling springwater

1⅓ cups sour cream

1 teaspoon freshly grated gingerroot

3 tablespoons orange juice (high altitude: add 3 tablespoons)

Preheat oven to 350°F. Take out three 8- or 9-cup nonstick castle molds and baking spray, but do not spray pans until just before batter is to go into the oven.

Sift together the flour, baking soda, spices, salt, and pepper. Melt the butter with the molasses, and set it aside to cool.

Using the paddle attachment of an electric mixer, beat the eggs with the sugar until they are very thick and almost white. Add the butter mixture and beat on low speed, just until combined. Add the flour-spice mixture, and beat on low speed, just until combined. Using a rubber spatula, scrape the sides of the bowl and the paddle attachment, and stir well, making sure all the ingredients are well combined. Add the boiling water, sour cream, gingerroot, and orange juice, and beat 3 minutes. Scrape down the sides of the bowl and the paddle attachment, making sure all the ingredients are well incorporated.

Spray the 3 castle molds with the baking spray until every surface inside the molds is completely covered. Immediately pour the batter into the molds, dividing it evenly. Bake for 25 to 30 minutes, and check with a toothpick to see if the gingerbread is done. If necessary, allow another 5 to 10 minutes for the gingerbreads to bake, until a toothpick inserted into the middle of each gingerbread comes out clean. (You may also bake the gingerbreads on convect, checking after 25 minutes.)

Cool the gingerbreads on racks for 20 minutes. Carefully invert them to unmold on greased racks. Cool completely, then carefully slide onto serving plates. Decorate as desired, and serve with best-quality vanilla ice cream.

MAKES 3 GINGERBREADS; EACH GINGERBREAD MAKES 4 TO 6 SERVINGS