Recipe by Bev
This recipe comes from the Kenmore House which was built in 1752 by Colonel Fielding Lewis for this bride, the only sister of George Washington.
Top Review by Karen=^..^=
This recipe produces a really nice gingerbread. This has more of a cake texture than a bread texture that I didn't expect, but still yummy! It was a little more work than other gingerbread recipes and the instructions a little dated (obviously!), but I've wanted to try this recipe for quite some time. I made this in a Nordic Ware Gingerbread Man Mold and poured the leftover batter into an 8 x 4 loaf pan. Both took 35 minutes to bake in my oven. I did spray both pans and I'm glad I did or they wouldn't have come out! I also think this recipe would work great in three 8 x 4 pans. I didn't add raisins but may try that in the future. Thanks for posting, Bev!
- 1⁄2 cup butter
- 1⁄2 cup brown sugar
- 1 cup west india molasses
- 1⁄2 cup warm milk
- 2 tablespoons ground ginger
- 1 1⁄2 teaspoons cinnamon
- 1 1⁄2 teaspoons mace
- 1 1⁄2 teaspoons nutmeg
- 2 -3 ounces brandy
- 3 eggs
- 3 cups flour
- 1 teaspoon cream of tartar
- 1 large orange, juiced and rind grated
- 1 teaspoon baking soda
- 1 cup raisins (optional)
Directions See How It's Made
- Preheat oven to 350°F.
- Cut up in a pan the butter and brown sugar; beat to a cream with a paddle.
- Add molasses and warm milk, ginger, cinnamon, mace and nutmeg; add brandy.
- Beat eggs till very light and thick.
- Flour and cream of tartar should be sifted, then stirred alternately with the beaten eggs into the batter.
- Mix in the juice and the grated rind of the orange.
- Dissolve soda in a little warm water, and stir in .
- Beat until very light.
- Raisins are a good addition.
- Bake in a loaf, sheet or patty pans for about 30 minutes.