Mary Ball Washington Gingerbread
Ingrediënten
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
Instructies
- 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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