The leaves are slowly turning in New Hampshire, and , although we haven't had frost yet, we have had some chilly mornings. Autumn always finds me making gingerbread - that spicy cake so beloved by our early American ancestors.
It's delicious plain, or fancied up with whipped cream and fruit: this recipe has plenty of ginger, cloves, and cinnamon to stand up to the cream without being overwhelmed. I use a recipe from the New York Times cookbook that has never failed me.
To make:
Grease a round or square 8 inch pan with 2 inch sides.
Preheat oven to 350F.
You will need:
3/4 cup milk
2 T. red wine vinegar
2 cups King Arthur flour
1/4 t. baking soda
2 t. baking powder
2 t. ground ginger
1 t. cinnamon
1/4 t. ground cloves
1/3 cup vegetable oil
1/2 cup sugar
1 egg
3/4 cup Grandma's molasses
(1/2 cup of currants is optional)
Place the vinegar in the milk and set aside to curdle.
Place the flour, baking powder, baking soda, spices, oil, sugar, egg, and molasses in mixer bowl. Mix briefly, then pour in the curdled milk and mix until all the lumps are gone and the batter is smooth. Scrape into the greased pan and bake about 50 minutes, or until the middle of the cake bounces back when you press it gently.
Let cool on cooling rack and serve plain, with whipped cream, or with sliced fruits.
5 comments:
As a blogger, one becomes attached to certain folks that bother to leave a message, a note, or a thumbs up. And so, I am worried about a very dear blogger friend named Barb - no email, no blog, no way to get in touch, who has not come by for a while. Barb, I do hope all is well and you are ok.
This looks really good too.
I love spices and this recipe seems to use them very well.
I hope you hear from Barb soon. We do become friends with many here in cyberspace and that is why I try to always leave my website and/or email so we can all stay in touch or check on each other from time to time.
Organically Yours,
Diana
Diana - this recipe didn't need the usual doubling of spices that most recipes seem to need when I experiment with them - just wonderful, especially this time of year, with cold cider or hot mint tea. Yummy!
Barb has no email, as far as I know, and no website, so I'm hoping it's just a computer problem.
I am definitely saving this one for the holidays! I focus on pumpkin first, but then I get on my gingerbread kick :)
Maris - both of those go together for the season - at least around here! As soon as it gets the tinest bit chilly - out comes the gingerbread and pumpkin muffins. I'm delighted you enjoyed the recipe- thank you!
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