Bakery — Gingerbread I (traditonal cremed method) by dvdlee

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Bakery -- Gingerbread I (traditonal cremed method)
Submitted by dvdlee on August 27, 2004 at 9:54 am

DESCRIPTION
Bakery -- Gingerbread I (traditonal cremed method)

SUMMARY
Yield 0 File under Cookies Brownies Bars

INSTRUCTIONS
this is from Laurie Colwin's great cookbook & collection of essay's Home Cooking

DvdLee Note: while the recipe reads the amount of ginger below, Ms. Colwin says that she really like a LOT of ginger in her recipe. She adds 1 - 2 TABLESPOONS, not teaspoons! I usually use 1 Tablespoon of Pensey's (which is nice and strong...) If you want a less assertive gingerbread, use the 1 teaspoon amount. I double the amount of other spices when I up the ginger to 1 Tablespoon. Ms. Colwin did not comment on them.

1/4 lb. butter (1 stick)
1/2 cup brown sugar (light or dark)
1/2 cup Cane Syrup -- Steen's is a great brand! (or molasses if cane syrup is not available)
2 eggs
1 1/2 cups flour
1/2 teaspoon baking soda
1 to 1 & 1/2 tablespoons ground ginger***
1 teaspoon cinnamon***
1/4 teaspoon of ground cloves***
1/4 teasppon ground allspice***
2 teaspoons vanilla or lemon brandy
1/2 buttermilk or sour milk

Preheat oven to 350F. Butter a 9 inch round cake pan.

1. Cream butter with brown sugar. Add cane syrup, then add eggs.
2. Sift together all dry ingredients.
3. Add vanilla or brandy to milk
4. By hand, alternate adding dry ingredients and milk to sugar/syrup mixture (dry, wet, dry, wet)
5. Pour batter into pan and bake around 20 to 25 minutes

***Make sure all spices are no more than six months old, since old spices don't have the bite and freshness of new.

You can serve this plain, with whipped cream, split with raspberry jam in the middle, chocolate sauce, etc. etc. No one makes homemade gingerbread anymore, and people have forgotten how satifying and "home" baked it is.

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• This topic was modified 9 years ago by rottiedogs.

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