Best General Lafayette Gingerbread Recipes

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LAFAYETTE GINGERBREAD



Lafayette Gingerbread image

A tender cake rich in molasses flavor and warm spices. Serve with whipped cream for a nice holiday dessert.

Provided by Annalise

Categories     Dessert

Time 1h5m

Number Of Ingredients 13

½ cup unsalted butter (, at room temperature (113 grams))
½ cup packed light or dark brown sugar ((110 grams))
1 cup molasses ((225 ml))
3 large eggs
3 cups all-purpose flour ((375 grams))
2 tablespoons ground ginger
1 ½ teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
¾ cup buttermilk ((175 ml))
⅓ cup freshly squeezed orange juice ((75 ml))
Zest of 1 orange
Whipped cream (, for serving)

Steps:

  • Preheat oven to 350°F. Grease and flour a 9x13 inch baking pan.
  • In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and brown sugar on medium high speed until light and fluffy. Add the molasses and mix until incorporated. Add the eggs one at a time, mixing after each.
  • In a separate bowl, combine the flour, ginger, cinnamon, nutmeg, baking soda, and orange zest. In another small bowl, whisk together the orange juice and the buttermilk. Add the dry ingredients to the mixer in 3 additions, alternating with the buttermilk mixture, and ending with the dry ingredients. Mix until just combined.
  • Pour batter into the prepared baking pan and bake until a toothpick inserted into the center comes out clean, 40-45 minutes. Let cool on a wire rack. Serve with whipped cream, if desired.

Nutrition Facts : Calories 330 kcal, Sugar 31 g, Sodium 138 mg, Fat 10 g, SaturatedFat 6 g, Carbohydrate 56 g, Fiber 1 g, Protein 5 g, Cholesterol 63 mg, ServingSize 1 serving

GENERAL LAFAYETTE GINGERBREAD



General Lafayette Gingerbread image

Just in time for Christmas! While spending most of last week and this week in bed nursing a cold, I have been reading through the stacks of old recipe's from magazines and newspapers that my mom has. I have found many I want to eventually try, however, I could not wait to get this one posted. The clipping said the gingerbread was served by the mother of George Washington to General Lafayette in the 1780's and, he liked it so much, she named it for him. After looking at the ingredients I was intrigued. The image is not mine.

Provided by Shelia Senghas @earthbaker

Categories     Other Breakfast

Number Of Ingredients 1

- lots of goodness in this recipe

Steps:

  • 1/4 lb. butter, softened 1/2 cup dark brown sugar 1 cup unsulphured molasses 3 eggs 3 cups all-purpose flour 2 tbsp. ground ginger 1 1/2 tsp. ground cinnamon 1 tsp. ground mace 1 tsp. ground nutmeg 1 tsp. baking soda 3/4 cup buttermilk 1/3 cup fresh orange juice 1 tbsp. grated orange zest 1 cup raisins
  • 1. Preheat oven to 350°. Cream butter and sugar together in a large bowl. Stir in molasses, then beat in eggs one at a time. Sift flour, ginger, cinnamon, mace, nutmeg, and baking soda into a medium bowl. Combine buttermilk, orange juice and zest, and raisins in another bowl. Beat flour mixture into creamed mixture one-third at a time, alternating with buttermilk mixture. 2. Pour batter into a greased, floured 9" × 13" baking pan. Bake 40-45 minutes or until a knife inserted in center comes out clean. Serve with whipped cream, if desired.

MARY BALL WASHINGTON'S GINGERBREAD



Mary Ball Washington's Gingerbread image

This is reputed to be the gingerbread recipe used by Mary Ball Washington, mother of George Washington.

Provided by KLHquilts

Categories     Quick Breads

Time 1h45m

Yield 16 serving(s)

Number Of Ingredients 18

3 cups all-purpose flour (sifted)
2 tablespoons ginger
1 1/2 teaspoons cinnamon
1 1/2 teaspoons nutmeg
1 1/2 teaspoons mace
1 teaspoon cream of tartar
1/2 teaspoon salt
1 cup raisins
4 ounces unsalted butter
1/4 cup dark brown sugar, firmly packed
1 cup dark molasses
1/2 cup honey
1/4 cup brandy or 1/4 cup sherry wine
1/2 cup milk
3 large eggs (beaten)
1/4 cup orange juice (reserve rind before squeezing oranges)
1 teaspoon baking soda
2 tablespoons warm water

Steps:

  • Preheat oven to 350. Line a 13x9 pan with aluminum foil, making sure to cover the sides of the pan as well as the bottom. Butter the foil and set pan aside.
  • Sift together the flour, ginger, cinnamon, nutmeg, mace, cream of tartar, and salt. Set aside.
  • Cover the raisins with boiling water and let stand for 5 minutes. Drain in a strainer, then spread on paper towels to dry.
  • In large bowl with an electric mixer, cream butter until soft. Add sugar and beat to mix. Add molasses and honey and beat well. Add sifted dry ingredients in three additions, alternating with bourbon and milk in one addition, and eggs and orange juice in the other addition.
  • Dissolve baking soda in warm water and mix into the batter.
  • Remove bowl from mixer and stir in grated orange rind and raisins.
  • Turn into prepared pan and smooth the top.
  • Bake 45-50 minutes, or until the top springs back when lightly touched.
  • Let cake cool in pan for 10 minutes. Then cover pan with a cookie sheet, invert pan, remove pan, peel off foil, cover with large rack, and turn gingerbread so it finishes cooling right-side up.

Nutrition Facts : Calories 302.9, Fat 7.4, SaturatedFat 4.2, Cholesterol 51.2, Sodium 180.4, Carbohydrate 54.7, Fiber 1.3, Sugar 29.6, Protein 4.3

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