Page 20 - Family cookbook v30_Neat

14

Mary Ball Washington

Gingerbread

Mary Ball Washington is said to have served this to the Marquis de Lafayette when he visited her in Fredericksburg
toward the end of her life. This is a modern adaptation of the original recipe

1/2 cup (1 stick) unsalted butter, softened

1/2 cup plus 2 tablespoons packed dark brown sugar

1 cup molasses

Scant 2‐3/4 cups sifted all‐purpose flour

1 tablespoon ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon ground allspice

2 large eggs, plus 2 large egg whites, lightly beaten

1/4 cup fresh orange juice

1 tablespoon freshly grated orange zest

1. Preheat the oven to 350°F.

2. Butter a 9‐inch‐square cake pan.

3. In the bowl of an electric mixer, or in a large bowl beating by hand, combine the
butter and brown sugar and beat until light and fluffy.

4. Add the molasses and continue to beat until well combined.

5. Sift the flour with the ginger, cinnamon, cloves, and allspice.

6. Alternately add the eggs and flour to the butter mixture, beating very well after
each addition.