Inverness Gingerbread

 

This is the most thickest gingerbread I have made so far. It's vintage and is made with no eggs or baking powder. As vintage... or retro recipes go, it works as it makes an old-fashioned rich dark gingerbread. 

Inverness Gingerbread

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1 cup rolled oats

3 cups all purpose flour, sifted

1 cup butter, softened

1 1/2 cups dark molasses

1/2 cup candied lemon peel, minced

4 tablespoons grated fresh green ginger or 2 teaspoons ground ginger

1/4 cup cream

Measure the oats, and then grind them, or run them very briefly in an electric blender. Cream the butter until light and fluffy, then blend in the molasses. Mix in the flour, oats, lemon peel, and ginger. Last, stir in the cream. Bake in a greased and floured 9 x 14 inch pan at 350ºF (180ºC) for about 45 minutes. Cut into squares and serve.  

Notes: I did add a bit more cream, about another 1/4 cup,  then the recipe called for, so equalling about 1/2 cup cream. Ovens vary therefore baking times may vary. 

Pineapple Gingerbread

Pineapple, although tropical can be festive too. Making it a complimentary way to add a touch more sweetness to a classic gingerbread recipe.  

Pineapple Gingerbread

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1 cup (250ml) butter, softened

1 cup (250ml) packed brown sugar

1/4 cup (50ml) molasses

1 egg

2 1/4 cups (675ml) unbleached all purpose flour

2 teaspoons (10ml) baking soda

1/2 teaspoon (2ml) salt

1 tablespoon (15ml) ground ginger

2 teaspoons (10ml) ground cinnamon

1/2 teaspoon (2ml) ground cloves

1 cup (250ml) chopped dried pineapple 

caster sugar, for decorating

pieces of dried pineapple to place on top 

Preheat oven to 350ºF (180ºC). Line baking trays with baking parchment paper. Set aside.

In a bowl combine the flour, baking soda, salt, ground ginger, ground cinnamon, ground cloves and chopped dried pineapple. Stir and set aside.  

In a large bowl, using an electric mixer, cream the butter, brown sugar, molasses and egg together until light and fluffy. Gradually add in the flour mixture. Mix well. 

Place some caster sugar on a plate. Roll dough into round balls and then roll each dough ball on the plate with caster sugar, covering completely, then place onto the prepared baking sheets. Using the smooth bottom of a glass, lightly press down and place a piece of dried pineapple on top. 

Bake in the preheated oven for 10 to 12 minutes or until cookies are set. When set remove from oven and allow to rest on the tray for 1 to 2 minutes then transfer to wire racks to cool.

We had a lovely weekend and hope you did too. - JD 

Gingerbread Cake

Ginger cake is one of those desserts that you can have anytime of the year. Spring and Summer with a simple sticky lemon drizzle or soothing ice cream; and Fall and Winter with lashings of sweet caramel sauce or warm custard. This cake is pure gingerbread sweetness in every slice. 

Gingerbread Cake

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3 cups (750ml) all-purpose flour, plus some for dusting

3 tablespoons (45ml) cocoa powder, sifted

1 tablespoon (15ml) ground ginger

2 teaspoons (10ml) ground cinnamon

2 teaspoons (10ml) baking powder

1 teaspoon (5ml) baking soda

1/2 teaspoon (2ml) salt

1/2 teaspoon (2ml) ground nutmeg

1/4 teaspoon (1ml) ground cloves

2/3 cup  (150ml) unsalted butter, at room temperature

1 1/2 cups (375ml) sugar

3 eggs

1/2 cup (125ml) molasses

1 teaspoon (5ml) vanilla extract

2 cups  (500ml) light sour cream

Preheat oven to 350ºF (180ºC) and grease a 9 or 10 inch ( 23cm or 25cm ) bundt pan; dust with some flour. Set aside. 

In a large bowl, whisk together the flour, cocoa powder, ginger, cinnamon, baking powder, baking soda, salt, nutmeg, and cloves; set aside.

In a separate bowl, using and electric mixer on medium speed, beat the butter with the sugar until light and fluffy, about 2 minutes. Beat in the eggs, one at a time. Beat in molasses and vanilla. 

Using mixer on low speed, alternate beating in the flour mixture and sour cream, making 3 additions of flour mixture and 2 of sour cream and scraping down the sides of the bowl as necessary. 

Scrape the batter into the prepared baking pan, smoothing the top. Bake until a cake tester comes out clean when inserted into the centre of the cake, 50 minutes to 1 hour. Allow to cool completely in pan on a wire rack. Invert onto a serving plate and dust with icing sugar, or your favourite topping. Serve.

Notes: Ovens vary therefore I baked the cake for a bit longer... possibly for an additional 10 minutes. Checking is key!

The Best of Mrs. Beeton's

Maybe most of you haven't heard of Mrs. Beeton. I heard about her 2 years ago on another visit to England when I picked up this cookbook. To Britain she is a national treasure. She is one of the most famous cookery writers. Her biography is small, dying in 1865 when she was just 28 years old, however she has left a mark on household management that has proceeded throughout many decades.

This edition was published in 2009 by Orion. The 15 chapters offer regional specialities, comforting home traditions and British treats. Last night I leafed through it's 250 pages. Searching for any recipe that I could whip up in no time. I found one that was very fitting considering, November 5th is Guy Fawkes Night. Last year I made a feast of roast jacket potatoes, fried sausages, roasted marshmallows, burnt sparkles and even had a meager homemade paper and popsicle stick Guy Fawkes, which we burnt. This year we are celebrating Guy Fawkes Night with a Gingerbread recipe. Even though it has to sit for a week after baking I may just have to sneak a piece tonight. I will share Mrs. Beeton's recipe with you and the photo of the one I made.

           

        

GUY FAWKES GINGERBREAD

Make this gingerbread at least a week before eating and store in an airtight tin. It is best sliced and spread lightly with butter. An excellent treat for November 5th!

butter for greasing

200 g / 7 oz plain flour

1.25 ml / 1/4 teaspoon of salt

15 ml / 1 teaspoon ground ginger

50 g / 2 oz soft light brown sugar

50 g / 2 oz butter or margarine

100 g / 4 oz black treacle

75 ml / 5 tablespoons milk

5 ml / 1 teaspoon bicarbonate of soda

1 egg, beaten

  

Line and grease an 18 cm / 7 inch square tin or a 23 x 13 x 7.5 cm / 9 x 5 x 3 inch loaf tin. Set the oven 180ºC / 350ºF / gas 4.

Sift the flour, salt and ginger into a mixing bowl. Add the sugar. Heat the butter or margarine, treacle and most of the milk gently in a saucepan until the fat has melted. 

In a second saucepan, warm the remaining milk and stir in the bicarbonate of soda until dissolved. Pour the melted mixture into the dry ingredients. Add the beaten egg with the milk and soda mixture and beat well.

Pour into the prepared tin and bake for 20 minutes. Reduce the oven temperature to 150ºC / 300ºF / gas 2 and bake for a further 30 - 40 minutes until cooked through and firm to the touch. 

Makes one 18 cm / 7 inch SQUARE CAKE or One 23 x 13 x 7.5 cm / 9 x 5x 3 inch LOAF