Martha Washington's Gingerbread Recipe Recipe

Name: Martha Washington's Gingerbread Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. butter, softened; 1 c. light brown sugar; 1 c. molasses; 1/2 c. hot lowfat milk; 2 tbsp. powdered ginger; 1 teaspoon cinnamon; 2 tbsp. orange rind, grated; 1 teaspoon baking soda; 1/4 c. hot water; 1/2 teaspoon nutmeg; 1/8 teaspoon mace; 1/4 c. brandy; 3 lg. Large eggs, well beaten; 3 c. plus 1 tbsp. flour; 1 c. raisin; 1 c. lowfat sour cream

Servings: persons

1 c. butter, softened
1 c. light brown sugar
1 c. molasses
1/2 c. hot lowfat milk
2 tbsp. powdered ginger
1 teaspoon cinnamon
2 tbsp. orange rind, grated
1 teaspoon baking soda
1/4 c. hot water
1/2 teaspoon nutmeg
1/8 teaspoon mace
1/4 c. brandy
3 lg. Large eggs, well beaten
3 c. plus 1 tbsp. flour
1 c. raisin
1 c. lowfat sour cream

1
Cream butter and sugar till fluffy.
2
Add in molasses, lowfat milk and spices; beat well.
3
Add in the brandy.
4
Alternate adding the flour and beaten Large eggs on low speed of your electric mixer.
5
Add in the juice and rind.
6
Add in the baking soda dissolved in hot water; beat well.
7
Flour the raisins with the 1 Tbsp.
8
flour held back and fold into the batter.
9
Stir in the lowfat sour cream.
10
Bake at 350 degrees for 35 - 45 min in a 13 x 9 inch pan.
11
Serve with lemon sauce or possibly whipped cream.

1567

kcal

Calories

Fat

205

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 c. butter, softened, 1 c. light brown sugar, 1 c. molasses, 1/2 c. hot lowfat milk, and more.

Yes, Martha Washington's Gingerbread Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Martha Washington's Gingerbread Recipe

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