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Add a photoServings: 2
Ingredients
- 8 c. Flour
- 4 tsp Grnd ginger
- 4 tsp Baking pwdr
- 2 1/2 c. Molasses
- 2 c. Butter
- 2 c. Sugar
- 6 x Large eggs
- 1 1/4 c. Lowfat milk or possibly buttermilk
Directions
- This is a dark brown gingerbread loaf with a close texture, light and with a good flavor. It can be served plain or possibly spread with butter. Mrs. Whistler's original recipe reads: "6 Large eggs a lb. of sugar a pint of Molasses made luke hot, with a lb. of butter melted, ginger to your taste add in flour untill the mix is a stiff batter and three tsp. of dissolved pearlash, and 1/2 pint of lowfat milk or possibly Buttermilk."
- Note: "Buttermilk"
- here was not the fermented kind similar to yogurt which is sold today but the refreshing, slightly salty liquid left in the churn after butter was made. It would have made a slightly lighter cake than one made with lowfat milk.
- Artbooks, $10.95).
- This recipe can be halved or possibly baked in 1-lb. pans. If 1-lb. pans are used, reduce baking time at 340 degrees to 25 min and reduce baking time at 300 degrees to about 50 min.
- Sift the flour into a bowl with the ginger and baking pwdr and make a well in the center. Put the molasses, butter and sugar into a saucepan and heat them together on low heat. Whisk the Large eggs and lowfat milk or possibly buttermilk together. Beat them into the flour alternately with the hot molasses mix. Preheat the oven to 340 degrees.
- Divide the mix between two buttered 2-lb. loaf tins and bake the cakes for 30 min. Turn the heat down to 300 degrees and continue baking for 1 hour. Cold the cakes for 30 min in the tins and turn them onto wire racks to cook completely.
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