Mary Ball Washington's Gingerbread

This recipe is part of my Hero Collection. This gingerbread recipe represents

George Washington. Mary Ball Washington was George Washington's mother.

Some things I admire about George Washington are that he was brave,

fair, and a good leader.

My mom found this recipe by Anne Byrn in a magazine.

Instructions

Place oven rack in the center of the oven and preheat the oven to 350 F.

Lightly grease a 9-x-13-inch metal baking pan with butter and set 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 stick of butter in a large bowl, and beat until creamy. Add the brown sugar and molasses, and beat until smooth, 1-2 minutes.

Fold in the flour mixture along with the milk, brandy, (or orange juice) eggs and the reserved orange juice and zest.

Beat until smooth, about 2 minutes.

Fold in 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, 35-40 minutes. Remove from the oven. Let cool in the pan for 15 minutes, then slice and serve.

Makes 16-20 servings.

For a yummy way to serve this, top each slice with whipped cream and bananas. Enjoy!

Mary Ball Washington’s Gingerbread

From American Cake by Anne Byrn

½ cup (one stick) butter, plus more for greasing the pan

3 cups flour

2 tablespoons ground ginger

1 teaspoon cream of tartar

1 teaspoon baking soda

1 teaspoon cinnamon

¼ teaspoon ground nutmeg

⅛ teaspoon ground mace

1 large orange

½ cup packed brown sugar

1 cup molasses

½ cup warm milk

2 ounces brandy or coffee (I did not use this. I just did a little more orange juice)

3 large eggs, beaten

1 cup seedless golden raisins

Place oven rack in the center of the oven and preheat the oven to 350 F. Lightly grease a 9-x-13-inch metal baking pan with butter and set 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 stick of butter in a large bowl, and beat until creamy. Add the brown sugar and molasses, and beat until smooth, 1-2 minutes.

Fold in the flour mixture along with the milk, brandy, (or orange juice) eggs and the reserved orange juice and zest.

Beat until smooth, about 2 minutes.

Fold in 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, 35-40 minutes. Remove from the oven. Let cool in the pan for 15 minutes, then slice and serve.

Makes 16-20 servings.

For a yummy way to serve this, top each slice with whipped cream and bananas.

Enjoy!