Gingerbread

Gingerbread
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We bake this Gingerbread in the fall and its hard to keep up with our guests. We usually serve it with hot chocolate or hot spiced cider. Its also wonderful with whipped cream. But first a little story about the recipe (we love little stories about food, as if you didn’t already know this).

My brother found this recipe in an old colonial cookbook circa 1800. You needed to build a big fire and let it burn for two hours before baking your gingerbread. Once we figured out this meant 325 degrees for 50 minutes, we were home free.

Gingerbread

INGREDIENTS

½ cup sugar
½ cup butter
3 tsp grated ginger
1 tsp cinnamon
1 cup evaporated milk
½ tsp salt
1 egg
1 cup dark molasses
2 cups white flour
1 tsp baking soda

METHOD

Bring butter to room temperature. Place butter, sugar, spices, salt and egg in bowl and beat until fluffy. Add molasses and milk. Combine well and then add flour and baking soda. Fill small loaf pans ¾ full (don’t overfill as the will overflow) and bake for 50 minutes in a pre-heated 325 degree oven. Makes 4 loves.

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