Fisty (badlittlevixen) wrote in le_pain_depice,

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Mission House Framehouse Gingerbread

There are few things better in the holiday season than some freshly baked gingerbread. Not the cookies, but the cake variety. Served hot plain or with cream, it is a delicious, spicy, not to sweet treat with an old-fashioned, cozy flavor. This is the recipe my mother made every year, and it's just not Christmas without it. The spice amounts are very forgiving; you can easily alter them to your preferences. I always use full-flavored molasses rather than mild, but that's a matter of taste. The only thing I did differently here was to use decaf coffee, because my sister is allergic to caffeine.

1 c + 2T flour
1-1/4 tsp baking powder
1/4 tsp baking soda
1 tsp ground ginger
1 tsp cinnamon
1/4 tsp ground nutmeg
1/8 tsp salt
1/2 c coffee
1/3 c vegetable shortening/oil/margarine/butter
1/3 c dark brown sugar
1/2 c molasses
1 well-beaten egg

1. Preheat oven to 350F. Grease and flour 8 or 9-inch square pan.

2. Whisk together dry ingredients in a bowl. In a quart saucepan, heat coffee. Add shortening (or other fat), sugar, and molasses; stir until dissolved.

3. Add coffee mixture to dry ingredients and mix well. Add egg and beat until smooth.

4. Pour into pan; bake 30-35 minutes. Cool on a wire rack.

Tags: christmas mom's
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