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Mary Ball Washington Gingerbread

Deel op Facebook Print Recipe

Ingredients

Makes: 16 To 20 Servings

  • Butter for prepping the pan
  • 3 cups all-purpose flour
  • 2 tablespoons ground ginger
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground mace
  • 1 large orange
  • ½ cup 1 stick lightly salted butter, at room temperature
  • ½ cup light brown sugar firmly packed
  • 1 cup molasses
  • ½ cup warm milk
  • 1 wineglass 2 ounces brandy or coffee
  • 3 large eggs beaten
  • 1 cup seedless golden raisins

Instructions

  • Place a rack in the center of the oven, and preheat the oven to 350°F.
  • Lightly grease a 13" × 9" metal baking pan with butter and set it aside.
  • Sift the flour into a large mixing bowl.
  • Stir in the ginger, cream of tartar, baking soda, cinnamon, nutmeg, and mace, and set the bowl aside.
  • Grate the orange zest and set aside.
  • Cut the orange in half and squeeze the juice to yield 4 tablespoons.
  • Add it to the zest in a small bowl.
  • Place the butter in a large bowl, and beat with a wooden spoon until creamy.
  • Add the brown sugar and molasses, and beat until smooth, 1 to 2 minutes.
  • Fold in the flour mixture along with the milk, brandy, eggs, and the reserved orange juice and zest.
  • Beat until smooth, 2 minutes.
  • Fold in the raisins.
  • Turn the batter into the prepared pan, and place the pan in the oven.
  • Bake until the top springs back when lightly pressed with a finger, 35 to 40 minutes.
  • Remove from the oven.
  • Let cool in the pan for 15 minutes, then slice and serve with Vanilla Sauce, if desired.
  • For A Modern Vanilla Sauce: Place 1 cup sugar and 2 tablespoons cornstarch in a small saucepan.
  • Stir in 2 cups boiling water, and place over medium heat.
  • Stir and let lightly boil until thickened, 1 minute.
  • Remove the pan from the heat and stir in 4 tablespoons butter and 2 teaspoons vanilla extract.
  • Serve warm over gingerbread.
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Course; Cake