Best Mary Ball Washingtons Gingerbread Recipes
MARY BALL WASHINGTON'S GINGERBREAD 1784
George Washington's mother is credited with creating this dark, moist cake. It's flavored with molasses, cream sherry, ginger and other spices. This recipe is from the America's Best Recipes Cookbook; that Andrea scooped up at work for me.
Provided by Shirl J 831
Categories Dessert
Time 50m
Yield 15 serving(s)
Number Of Ingredients 18
Steps:
- Beat butter at medium speed of an electric mixer till creamy; gradually add sugar, beat well. Add honey, molasses and sherry, beat well. Add eggs one at a time, beat well after each addition.
- Combine flour and next 5 ingredients; add to butter mixture alternate with milk, beginning and ending with four mixture. Mix at low speed after each addition till blended. Stir in orange juice, rind and raisins. dissolve soda in warm water; add to batter, stir well. Pour batter into greased 13x9x2 pan. Bake 350 for 40-45 minutes till toothpick tested comes out clean. cool in pan on wire rack.
Nutrition Facts : Calories 304.4, Fat 8, SaturatedFat 4.5, Cholesterol 59.7, Sodium 155.6, Carbohydrate 54.5, Fiber 1.5, Sugar 29.2, Protein 4.7
LAFAYETTE GINGERBREAD
Provided by George Washington's Mount Vernon
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F. Butter a 9-inch-square cake pan. In the bowl of an electric mixer, or in a large bowl beating by hand, combine the butter and brown sugar and beat until light and fluffy. Add the molasses, and continue to beat until well combined. Sift the flour with the ginger, cinnamon, cloves, and allspice. Alternately add the eggs and flour to the butter mixture, beating very well after each addition. Add the orange juice and zest, and continue beating for several minutes until the batter is smooth and light. Pour the batter into the prepared pan and bake for 35 to 45 minutes, or until a wooden skewer inserted in the center comes out clean. Set the cake on a rack to cool completely in the pan before slicing. Serve squares of the cake spread with Fairy Butter, if desired.
MARY BALL WASHINGTON'S GINGERBREAD, 1784
This recipe was found in an old worn cookery book. Many descendants of Mary Washington (mother of the President) have this recipe. It was printed many years ago in a women's magazine and has been tucked away in an old recipe box.
Provided by Bren in LR
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Heat oven to 350*F. Grease 13x9x2-inch pan; line with wax paper; grease paper.
- Cream butter until light. Add brown sugar; beat well. Add molasses, honey, sherry and milk. Beat very well.
- Sift flour, ginger, cinnamon, mace, nutmeg and cream of tartar together.
- Add alternately with beaten eggs to sugar mixture. Add orange rind and juice, raisins and baking soda dissolved in warm water.
- Pour into prepared pan. Bake 45 to 50 minutes or until cake is firm in center. Cut in squares to serve.
Nutrition Facts : Calories 374.8, Fat 9.8, SaturatedFat 5.7, Cholesterol 68.3, Sodium 206.4, Carbohydrate 67.3, Fiber 1.8, Sugar 36.2, Protein 5.8
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