Martha Washington's Spiced Gingerbread
- Servings: 6-9
|2¾ cups||Sifted All-purpose Flour|
|1 tsp||Baking Soda|
|2 tsp||Ground Ginger|
|1 tsp||Ground Cinnamon|
|1 tsp||Ground Mace|
|1 tsp||Ground Nutmeg|
|2 Tbsp||Grated Orange Peel|
|½ cup||Packed Brown Sugar|
|¼ cup||Strained Orange Juice|
|¼ cup||Brandy, or substitute fruit juice or brewed coffee|
Sift first 7 ingredients together and set aside. Cream shortening, orange peel and brown sugar until thoroughly blended. Add eggs, one at a time, beating until light and fluffy after each addition. Heat orange juice and brandy together just until warm, then add to molasses and mix well. Alternately add dry ingredients and molasses mixture to creamed mixture, beginning and ending with dry ingredients. Beat at low speed only until blended after each addition. Turn batter into a greased 9x9-inch baking pan. Bake at 350 degrees, about 30 minutes, or until a cake tester inserted in center comes out clean. Cool in pan on a cooling rack.
This recipe is quite rich and cake-like. Fruit juice or coffee may be substituted for the brandy. It really needs no icing or sauce, but it may be served with a vanilla sauce or a hot rum sauce. Or, just give it a light dusting of powdered sugar and garnish with an orange slice.