Recipe: Gyngerbrede from mother of George Washington (1800's)

GYNGERBREDE FROM MOTHER OF GEORGE WASHINGTON

"This traditional recipe, from the book 'Politics and Pot Roast' is attributed to Mary Washington, mother of George Washington. She is said to have served it at a dinner honoring Marquis de Lafayette when he visited Fredericksburg VA in 1874."

1/2 cup (1 stick) butter
1/2 cup packed brown sugar
1 cup molasses
3 eggs
3 cups flour
2 tablespoons ground ginger
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon ground mace
1 teaspoon ground nutmeg
1/2 cup orange juice
1 teaspoon orange zest
1 cup buttermilk
1 cup raisins (optional)

Preheat oven to 350 degrees F.

In large mixing bowl, cream butter and brown sugar. Stir in molasses. Add eggs, one at a time, and mix well.

In one bowl, sift dry ingredients together and set aside.

In another bowl, combine orange juice and zest, buttermilk and raisins, if using, and set aside.

Beat one-third of the flour mixture into butter mixture, then add one-third of the milk mix. Repeat until all ingredients are combined.

Transfer to greased 13 x 9-inch pan and bake in preheated oven (350 degrees F) 35 to 40 minutes or until straw (tester) inserted into gingerbread comes out clean.

Makes 18 to 24 servings.
Source: Milwaukee Journal Sentinel, Dec 20, 2006