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Wednesday, May 27, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Mary Jane Fields
  • for the cake:
  • 1?2 cup butter
  • 1?2 cup brown sugar
  • 1 cup molasses
  • 1?2 cup warm milk
  • 2 TBS ground ginger
  • 1 heaping tsp. cinnamon
  • 1 heaping tsp. mace
  • 1 heaping tsp. nutmeg
  • 2 or 3 ounces brandy
  • 3 eggs
  • 3 cups flour
  • 1 tsp. cream of tartar
  • 1 large orange, juice and rind grated
  • 1 cup raisins, optional
  • 1 tsp. baking soda
  • 1?4 cup warm water
  • for the lemon sauce:
  • 1?2 cup sugar
  • 1 TBS cornstarch
  • 1 cup water
  • 2 or 3 TBS butter
  • 1?2 tsp. lemon rind
  • 11?2 TBS lemon juice
  • 1?8 tsp. salt
for the cake:
Preheat oven to 350 degrees.
Cream the butter and brown sugar. Add molasses and milk, ginger, cinnamon, mace and nutmeg. Stir in brandy.
Beat the eggs until very light and thick. Sift the flour and cream of tartar. Add alternately to the sugar mixture with the eggs. Mix in the juice and grated orange rind and optional raisins.
Dissolve the baking soda in 1?4 cup warm water; add to gingerbread mixture. Beat until very light.
Pour mixture into a loaf pan, sheet pan or muffin tins and bake for 30 minutes. Serve with lemon sauce.

for the sauce:
In the top of a double boiler, combine the sugar, cornstarch and water. Cook, stirring constantly, until thickened. Remove the sauce from the heat and stir in the butter, lemon rind, lemon juice and salt. Serve warm over gingerbread.

From Specialties of the House: Kenmore Museum
(This recipe was contributed as part of a "Cook of the Week" feature.)

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