Mary Ball Washington'S Gingerbread Recipe

Name: Mary Ball Washington'S Gingerbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups all-purpose flour (sifted); 2 tablespoons ginger; 1 1/2 teaspoons cinnamon; 1 1/2 teaspoons nutmeg; 1 1/2 teaspoons mace; 1 teaspoon cream of tartar; 1/2 teaspoon salt; 1 cup raisins; 4 ounces unsalted butter; 1/4 cup dark brown sugar, firmly packed; 1 cup dark molasses; 1/2 cup honey; 1/4 1/4 cup brandy or 1/4 cup sherry wine; 1/2 cup milk; 3 large eggs (beaten); 1/4 cup orange juice (reserve rind before squeezing oranges); 1 teaspoon baking soda; 2 tablespoons warm water

Servings: persons

3 cups all-purpose flour (sifted)
2 tablespoons ginger
1 1/2 teaspoons cinnamon
1 1/2 teaspoons nutmeg
1 1/2 teaspoons mace
1 teaspoon cream of tartar
1/2 teaspoon salt
1 cup raisins
4 ounces unsalted butter
1/4 cup dark brown sugar, firmly packed
1 cup dark molasses
1/2 cup honey
1/4 1/4 cup brandy or 1/4 cup sherry wine
1/2 cup milk
3 large eggs (beaten)
1/4 cup orange juice (reserve rind before squeezing oranges)
1 teaspoon baking soda
2 tablespoons warm water

1
Preheat oven to 350. Line a 13x9 pan with aluminum foil, making sure to cover the sides of the pan as well as the bottom. Butter the foil and set pan aside.
2
Sift together the flour, ginger, cinnamon, nutmeg, mace, cream of tartar, and salt. Set aside.
3
Cover the raisins with boiling water and let stand for 5 minutes. Drain in a strainer, then spread on paper towels to dry.
4
In large bowl with an electric mixer, cream butter until soft. Add sugar and beat to mix. Add molasses and honey and beat well. Add sifted dry ingredients in three additions, alternating with bourbon and milk in one addition, and eggs and orange juice in the other addition.
5
Dissolve baking soda in warm water and mix into the batter.
6
Remove bowl from mixer and stir in grated orange rind and raisins.
7
Turn into prepared pan and smooth the top.
8
Bake 45-50 minutes, or until the top springs back when lightly touched.
9
Let cake cool in pan for 10 minutes. Then cover pan with a cookie sheet, invert pan, remove pan, peel off foil, cover with large rack, and turn gingerbread so it finishes cooling right-side up.

822

kcal

Calories

Fat

114

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 18 ingredients. The key ingredients include: 3 cups all-purpose flour (sifted), 2 tablespoons ginger, 1 1/2 teaspoons cinnamon, 1 1/2 teaspoons nutmeg, and more.

Yes, Mary Ball Washington'S Gingerbread 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.

Mary Ball Washington'S Gingerbread

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