Return to Main Recipes Page/Return to Home Page
A good hunk (say 5" or so) of fresh ginger root
Preheat the oven to 350°F.
Peel the ginger and coarsely chop it in a food processor, or by hand.
Melt the butter in a small saucepan and add the ginger and white sugar. Allow to simmer on very low heat.
Meanwhile, mix the flour, brown sugar, baking powder, baking soda, cinnamon, mace, and cloves in a large bowl.
Beat the egg in a small bowl, beat in the vanilla and add this to the dry mixture.
Add the simmering mixture along with the molasses, honey, warm water and orange juice, stirring constantly. You should have a mixture that's so wet that you can't believe you've done everything correctly. If not, add a bit more orange juice.
Pour the mixture into a larger casserole dish. You may grease the dish if you wish but the batter is so wet the gingerbread will stick, regardless. But who cares? It's not like you're building something with it.
Bake the gingerbread until a fork stuck in the center comes out clean, about 45 minutes to an hour. A good thing to do during this time is run to the store for some vanilla ice cream which can be served on top of the gingerbread. You have forgotten to buy this ice cream because it's not listed in the ingredients.
Take the gingerbread out of the oven and while it cools mix together the lemon juice and powdered sugar until you have a uniform mixture. Add more powdered sugar if you have to.
Remove the gingerbread from the pan and brush the lemon and powdered sugar icing on top. Cool a few more minutes and eat with the vanilla ice cream, some of which seems to have been eaten already. The gingerbread will be moist and crumbly - completely inappropriate, of course, for use as shelter.
Posted by Judy Sennesh
Nutritional Info Per Serving: N/A
1-1/2 sticks unsalted butter
1/2 cup white sugar
3 cups all purpose flour
1/2 cup brown sugar
2 tsp. baking soda
2 tsp. baking powder
3 tsp. cinnamon
3 tsp. ground mace
1 tsp. ground cloves
1 egg
1 tbsp. vanilla extract
3/4 cup dark molasses
1/4 cup honey
1 cup warm water
1/4 cup orange juice
2 tbsp. lemon juice
3 to 5 tbsp. powdered sugar