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Lafayette Ginger Bread Recipe


Fresh butter
½ cup
Excellent brown sugar
2/3 cup
West india molasses
1 cup
Warm milk
½ cup
Powdered ginger
2 tbsp
1 tsp
1 tsp
1 tsp
Brandy or coffee
1 wine glass
3 cups
Cream of tartar
1 tsp
Juice and grated rind
1 large orange
Baking soda
1 tsp
Warm water
a little
Seeded raisins (zante currants)
1 cup

Cut up in a pan ½ cup of the very best fresh butter with 2/3 cup of excellent brown sugar, beat to a cream with a paddle. Add one cup of West India molasses and ½ cup of warm milk; 2 tablespoons of powdered ginger and 1 heaping teaspoon of cinnamon, mace and nutmeg powdered and mixed; 1 wine glass of brandy (or coffee). Beat 3 eggs until very light and thick; 3 cups of flour and one teaspoon cream of tartar sifted with flour and stirred alternately with the beaten eggs into the batter. Last mix in the juice and grated rind of 1 large orange. Dissolve 1 teaspoon of soda in a little warm water, and stir in. Beat until very light. A cup full of seeded raisins. Bake in a loaf, sheet or patty pans, in a moderate oven.