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 


Step 1: 
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. 

Step 2: 
Sift the flour, ginger, allspice, salt, baking powder, and baking soda into a bowl. 

Step 3: 
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. 

Step 4: 
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. 

Step 5:
Cool in the pan, then remove and store in an airtight container.

Food: Gingerbread

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