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First Prize Gingerbread

Whole Grain Recipe

First prize for a reason - this bread earns it! Butter, brown sugar, molasses and spiced with ginger and cinnamon, mace and nutmeg. Brandy adds a kick, orange a citrus note and raisins a finishing touch.

First Prize Gingerbread

Recipe Ingredients

1/2 cup butter
1/2 cup brown sugar
1 cup molasses
1/2 cup warm milk
2 tablespoons ground ginger
1 teaspoon cinnamon
1 teaspoon mace
1 teaspoon nutmeg
2 ounces brandy
3 eggs
3 cups flour
1 teaspoon cream of tartar
1 large orange; juice and rind grated
1 teaspoon baking soda
1/4 cup warm water
1 cup raisins

Recipe Directions

Preheat oven to 350 degrees.

Cream butter and brown sugar. Add molasses, warm milk, ginger, cinnamon, mace and nutmeg. Stir in brandy.

Beat eggs until very light and thick. Sift flour and cream of tartar. Add flour mixture and eggs alternately to sugar mixture.

Mix in orange juice and rind. Dissolve baking soda in 1/4 cup warm water. Add soda to bread mixture and beat until very light. Add raisins.

Bake Gingerbread in loaf pan or muffin tins for about 30 minutes. Muffins may take less time.

Recipe Notes

If you don't want to use brandy in this recipe, use brandy flavoring or substitute with grape juice concentrate. To prevent the raisins from sinking to the bottom while the bread is cooking, dredge them in flour before putting in the batter.

Nutrition Information

Recipe Yields: One 9-inch loaf or about 2 dozen muffins.

Did you know?

On June 5th of each year, gingerbread lovers celebrate National Gingerbread Day. The term 'gingerbread' originally referred to preserved ginger. Later, it would be referred to as a confection made up of honey and spices. The creator of National Gingerbread Day is unknown and this day is not known as an official national holiday.

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