First Prize Gingerbread

This gingerbread earned its “first prize” name with a spice lineup that goes beyond the usual ginger-and-cinnamon duo. Mace and nutmeg round out the blend, and two full tablespoons of ground ginger mean this bread doesn’t hold back on its namesake flavor. Brandy and fresh orange juice add layers that most gingerbread recipes miss entirely.

Beating the eggs until “very light and thick” before folding them in is what gives this gingerbread its rise and tender crumb. The whipped eggs act as a leavener alongside the baking soda, creating an airy texture that keeps the dense molasses and spices from weighing the bread down into something heavy.

Orange juice and zest are the secret weapon. The citrus brightens all those dark, warm spices and keeps the flavor from becoming one-dimensional. You taste the ginger first, then the warmth of cinnamon and mace, and finally a citrusy lift that makes you go back for another slice.

Chef Tips

• Dredge the raisins in flour before adding to the batter. This coats them so they grip the batter instead of sinking to the bottom during baking.
• Dissolve the baking soda in warm water right before adding. It starts working immediately, so fold it in quickly and get the batter into the oven.
• Beat the batter until “very light” after adding the soda. This final vigorous beating distributes the leavening evenly and incorporates air.
• Check muffins 5 to 10 minutes earlier than the loaf. Their smaller size means they bake faster and can dry out quickly.

Variations

• Non-alcoholic version: Replace the brandy with brandy extract or grape juice concentrate as the recipe suggests. You’ll lose some depth but keep the warmth.
• Crystallized ginger: Fold in chopped crystallized ginger along with the raisins for an extra punch of spicy-sweet ginger in every bite.