Lafayette Gingerbread

Oxmoor House
15 to 18 servings


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1/2 cup butter
1/2 cup firmly packed brown sugar
1 cup molasses
3 eggs
3 cups all-purpose flour
1 teaspoon cream of tartar
2 tablespoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground mace
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 cup warm milk (105° to 115°)
1/2 cup brandy
2 tablespoons grated orange rind
1/3 cup orange juice
1 cup raisins


Cream butter; gradually add sugar, mixing well. Add molasses and eggs; beat well.

Combine flour, cream of tartar, and spices.

Dissolve soda in warm milk; add to creamed mixture alternately with flour mixture, beginning and ending with flour mixture; beat well after each addition. Stir in the remaining ingredients.

Pour batter into a greased and floured 13- x 9- x 2-inch baking pan. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool completely. Cut into squares to serve.

Created date

February 2010