Octavia's gingerbread

Time 1 hour
Yields Serves 12
Octavia’s gingerbread

Grease 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.


Combine 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.


Pour 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.


Allow the gingerbread to cool before cutting.

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.

Mary MacVean is the former Mind & Body editor at the Los Angeles Times. She’s a runner and a cook, and has worked at The Times as morning assignment editor, web liaison, food writer and copy editor. She was a national editor and writer focusing on food at the Associated Press and a features editor and a columnist in Moscow, where she also ran a children’s cooking school. She left The Times in 2015. 
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