York Gingerbread by janiebakes

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York Gingerbread
Submitted by janiebakes on January 04, 2005 at 12:52 pm

DESCRIPTION
York Gingerbread

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
This unique recipe, made with minced fresh ginger, is served in the Salem Tavern in Old Salem, North Carolina, and comes from the recipe collection of Louisa Senseman (1822-1854)daughter of Salem Silversmith John Vogler.

1 cup plus two TBL unsalted butter, ( 2 1/4 sticks) softened -
Use no substitute

1 cup molasses
2 cups sugar
3 eggs
1/3 cup finely chopped, pared fresh gingerroot
1 teaspoon ground cinnamon
1/8th teaspoon ground clove
Finely grated rind of two oranges
1 teaspoon baking soda
1 TBL cider vinager
3 1/3 cup sifted all purpose flour
1 cup milk

Preheat oven to 375 degrees.

Generously grease and flour a 13x9 baking pan

Beat butter until light and fluffy. Gradually beat in sugar until well mixed. Beat in eggs, one at a time and mix well after each addition. Mix in , in this order, molasses, gingerroot, orange rind, cinnamon and cloves. Stir together soda and vinegar in a small bowl: mix into butter mixture.
Stir in flour alternately with milk,beginning and ending with flour: stir only enough after each addition to combine. Spread batter in prepared pan.
Bake in preheated moderate oven for 55 to 60 minutes until a cake tester inserted in center comes out clean and cake pulls away from the sides of pan. Cool cake in pan on a wire rack.
Cut into portions to serve. Top with drifts of whipped cream if you wish.

Use a microplane grater instead of chopping the ginger. The molasses flavor is strong in this cake. A variation is to use honey instead of molasses. The ginger and orange flavors come through nicely.

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