Gingerbread is traditionally eaten around the bonfire on Guy Fawkes Night, but it’s delicious throughout the winter months.
Makes 8–12 pieces
shortening or margarine
– 1⅔ c. flour
– 1 tbsp. ground ginger
– 1 tbsp. ground allspice
– ½ tsp. salt
– 2 tsp. baking powder
– 1 tsp. baking soda
– ½ c. (1 stick) unsalted butter
– ½ c. packed dark brown sugar
– 3 eggs ⅔ c. molasses
Preheat the oven to 325°F. Grease the bottom and sides of an 8-inchsquare cake pan. Follow this with a light dusting of flour, shaking out any excess. Set aside.
Sift the flour, ginger, allspice, salt, baking powder, and baking soda into a bowl.
In another bowl, cream the butter and brown sugar until very soft. Beat in the eggs one by one, then mix in the molasses. Gently fold in the dry ingredients.
Pour the mixture into the prepared pan. Bake for 50 to 60 minutes, or until the top springs back when pressed lightly with your fingertips.
Cool in the pan, then remove and store in an airtight container.