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Octavia's gingerbread

Octavia's gingerbread
Los Angeles Times

Anna Thomas, a few canvas bags hanging on one arm, wanders the rows of the Ventura farmers market just eight hours before her guests are to sit around the table in the soaring great room of her home in Ojai. ... Read more

Total time: About 1 hour, plus cooling time | Serves 12
  • 1 cup turbinado sugar
  • 3/4 cup canola oil
  • 1 cup dark molasses
  • 2 teaspoons baking soda
  • 1 cup boiling water
  • 2 3/4 cups (11.7 ounces) unbleached flour
  • 1/2 teaspoon sea salt
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 2 large eggs, beaten
  • 1 1/2 tablespoons minced fresh ginger

Step 1Grease a 9- by 12-inch baking pan, line the bottom with a piece of parchment paper, and grease the parchment. Heat the oven to 350 degrees.

Step 2Combine the sugar, oil and molasses in a large mixing bowl. Dissolve the baking soda in the boiling water and stir it into the sugar mixture. Sift together the flour, salt and spices and stir the dry mixture into the wet one. Gently beat in the eggs and the fresh ginger, using a whisk or a slow setting on an electric mixer, just until everything is combined and there are no lumps of flour left.

Step 3Pour the batter into the prepared baking pan. Bake for about 40 to 45 minutes, or until a toothpick inserted near the center comes out clean.

Step 4Allow the gingerbread to cool before cutting.

Note: Adapted from "Love Soup" by Anna Thomas. Turbinado sugar can be found at cooking and baking supply stores, as well as select well-stocked and specialty markets. This is a treat by itself, and a wonderful dessert served with a mound of whipped cream, a scoop of vanilla ice cream or a little sweetened Greek yogurt and pear or applesauce.


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