Courtesy of PureZing

INGREDIENTS:

½ cup butter, softened, divided
¾ cup molasses
½ cup packed dark brown sugar
3 large eggs
½ cup sour cream
1 Tablespoon finely grated lemon zest
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 ½ teaspoons ground cinnamon
½ teaspoon Sea salt
¾ teaspoon ground allspice
¼ teaspoon each freshly grated nutmeg, ground cloves and ground cayenne pepper
1 2-inch piece of fresh ginger, peeled and finely minced
2 Tablespoons finely chopped crystallized ginger

DIRECTIONS:

Butter a 9 x 4-inch loaf pan with 1 Tablespoon butter. Put a large spoonful of flour in the pan and tilt the pan till the flour has coated all surfaces.

Preheat oven to 350 degrees.

In a large bowl, combine remaining 7 Tablespoons butter, molasses and sugar and with an electric mixer, cream till smooth. Add one egg at a time, incorporating each well before adding the next. Add sour cream, zest, vanilla and mix well.

In a medium bowl, sift together the flour, baking soda, cinnamon, allspice, salt, cayenne, cloves and nutmeg. Stir in the dry ingredients. Add the fresh and crystallized ginger and mix well.

Spoon the batter into the buttered and floured loaf pan. Bake for 50 minutes. Test the center with a toothpick.

Remove and let cool on a rack for 15 minutes.

Remove from pan and cool completely.

Serve with freshly whipped cream, fruit salads, butter or plain.