posted by Ivanka 12-30-98 8:15 AM
ELIZA ACTON'S GINGERBREAD
(serves 8)
2 large eggs
3/4 c. molasses
1 c. packed brown sugar
1 1/2 to 2 T. ground ginger
pinch each: ground allspice, cinnamon, and freshly ground pepper
grated zest of 1 lemon
2 c. sifted flour
6 T. unsalted butter, melted
1/2 c. buttermilk
1 t. baking soda
applesauce or whipped cream for serving
1. Preheat oven to 350 degrees F. Butter and flour an 8-inch square cake pan or an 8-to-9-inch kugelhopf or
Bundt pan.
2. In a large bowl, beat the eggs with an electric mixer until light and frothy. Add the molasses and continue
beating.Meanwhile, stir together the brown sugar, ginger, allspice, cinnamon, pepper and lemon zest. Gradually add
to the eggmixture and beat until well blended.
3. Lower the speed. Add about 1/3 of the flour, then the melted butter, and then another 1/3 of the flour. Quickly
stir together the buttermilk, milk and baking soda; add to the batter and mix gently. Add the remaining flour and mix
just until evenly blended, no longer. Pour the batter into the prepared pan.
4. Bake until the gingerbread shrinks slightly away from the sides of the pan and toothpick comes out clean, about
45 minutes. If the gingerbread is browning too quickly, loosely cover it with foil.
5. Cool the gingerbread in the pan on a wire rack. Serve with applesauce or whipped cream.