Ginger's Gingerbread

China pattern is April Rose by Mikasa

Sterling pattern is Bridal Rose by Alvin, introduced in 1903

Cake plate is pink Inverted Thistle by Mosser Glass

Lace tablecloth is the White House pattern by Quaker Lace

Vase is by Fenton Art Glass.  

(My mother found this vase at an antique shop while traveling and brought it home for me as a surprise - I was thrilled)

With the name of Ginger, of course I need to know how to make a great gingerbread.  This is my favorite gingerbread recipe of all time.  It is an adaption of a 1975 edition of Joy of Cooking recipe and it has a wonderful deep ginger/ honey/molasses flavor.  I am making it for my bookclub members who are coming to my house tonight to discuss the book, North and South by Elizabeth Gaskell.  The story in the book takes place in the Regency period.  Since gingerbread was a popular Regency era dessert,  I thought this would be an appropriate refreshment.  Here is my version of the recipe.

Ginger's Gingerbread

1/2 cup butter

1/2 cup sugar

1 egg

2 1/4 cups of cake flour

1 1/2 teaspoon of baking soda

1 teaspoon cinnamon

1 teaspoon ginger

1/2 teaspoon of salt

1/2 cup molasses

1/2 cup honey

1 cup of hot water

1 tablespoon grated organic orange rind (optional)
Sweetened whipped cream for garnish

1. Melt the butter in a large, heavy pot and let it cool.
2. Add egg and sugar to the cool butter and beat well.
3. Sift together the flour, baking soda, cinnamon, ginger, and salt. 
4. Combine the molasses, honey, water, and orange rind if using.  Stir to combine.
5. Add the sifted and liquid ingredients alternately to the butter mixture until blended.  Bake in a greased 9x9 inch pan for about 1 hour.
6. When the gingerbread is baked, allow it to cool in the pan for about 20 minutes before inverting onto the cake plate.  Top with whipped cream.

Gather your ingredients.

Grease and flour your pan.  Normally I use a 9x9 inch pan for this recipe, but because I am entertaining, I decided to go with a heart-shaped bundt pan for this occasion.

Melt the butter in a large, heavy pot and let it cool.

Add egg and sugar to the cool butter in the pot and beat well.

Sift together the flour, baking soda, cinnamon, ginger, and salt. 

I use a 2-cup measure to measure the 1/2 cup of honey.  Then I pour in the 1/2 cup of molasses.

Add 1 cup of hot water.

Stir to combine.  Add the grated orange rind if desired.  

Add the sifted and liquid ingredients alternately to the butter mixture.

Stir to combine

Pour batter into the prepared pan.  If using a traditional 9x9 pan, bake at 350 degrees for about an hour.  If using a dark metal baking pan as I am, decrease the heat 25 degrees and subtract 10 minutes from the baking time.

When the gingerbread is baked, allow it to cool in the pan for about 20 minutes before inverting onto the cake plate.  Top with whipped cream.

My friends in the book club.