Posted by Karen on October 28, 2000 at 16:26:17:
In Reply to: lemon chiffon pie and molasses gingerbread posted by Mihirah on October 28, 2000 at 14:59:34:
Old-Fashioned Gingerbread
Yields one 8x8-inch cake
8-1/4 oz. (1-3/4 cups plus 2 Tbs.) flour
1-1/2 tsp. baking soda
2-1/4 tsp. ground ginger
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
Pinch salt
2-1/2 oz. (5 Tbs.) butter, softened at room temperature
1/3 cup sugar
1 large egg
3/4 cup dark molasses
3/4 cup cold water
FOR THE WHIPPED CREAM:
1 cup heavy cream (not ultrapasteurized, if possible)
1/4 cup maple syrup
Heat the oven to 350°F. Butter an 8x8-inch cake pan. Sift together the
flour, baking soda, ginger, cinnamon, cloves, and salt onto a sheet of
waxed paper. Set aside.
In a large mixing bowl, beat the butter until light and creamy. Add the
sugar and continue beating until light and fluffy. Add the egg and beat until
well combined. Scrape down the sides of the bowl and pour in the
molasses in a slow, steady stream, beating all the while. Add half of the
sifted dry ingredients and mix just until well combined. Mix in the
remaining dry ingredients. Slowly pour in the cold water and stir until well
incorporated.
Pour the batter into the prepared pan and bake until a skewer inserted in
the center comes out clean, 35 to 40 min. Let cool in the pan about 1
hour before serving.
Beat the cream until thickened. Slowly pour in the syrup and continue
beating until the cream holds soft peaks. Cut the cake into squares; serve
with the whipped cream.
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Molasses Gingerbread
One table spoon of cinnamon, some coriander or allspice, put to four tea spoons pearl ash {baking
soda}, dissolved in half pint water, four pounds flour, one quart molasses, four ounces butter, (in in
summer rub in the butter, if in winter, warm the butter and molasses and pour to the spiced flour,)
knead well 'till stiff, the more the better, the lighter and whiter it will be; bake brisk fifteen minutes;
don't scorch; before it is put in, wash it with whites and sugar beat together.
Amelia Simmons, American Cookery, 1796.