Gingerbread for grown-ups

This gingerbread was found by chance late yesterday at Sweetish Hill and it was too busy there to investigate more. It’s about 2″ x 3.5″ in cross-section and a little more than 6″ long. Gingerbread is not included among the 20 recipes in the 20th-anniversary cookbook, although one for gingerpeople is (I checked after supper last night). This is not at all in flavor like the ginger cookies, which I love so much that I’ve stopped making my own, other than molasses crinkles. They are sweeter, with a different spice mixture, and of course have cookie texture.

Gingerbread is not mentioned among the offerings listed on line. This gingerbread is dark and moist. It tastes of fresh, fresh ginger, other fresh, intense spices, and good, strong molasses. I’m sure a tiny bit of real, freshly made whipped cream would go well with it or a thin dribble of tart orange or lemon sauce or glaze, but this is wonderful old-fashioned gingerbread that stands on its own and also accompanied by strong coffee or ice-cold milk.

I’ve baked dozens of different gingerbread recipes over the years in an unsuccessful effort to come somewhere close in flavor to what my grandmother used to make at least once a week in the winter. Hers may have had a bit of buttermilk in it, but I’m not sure. Anyhow, thank you, Sweetish Hill! I hope you make this often; otherwise, I’m going to have to start checking out my new gingerbread-recipe resource, a facsimile 1896 Fannie Farmer. As was true when SH started experimenting with poppyseed Kaiser rolls, if there’s enough demand, maybe gingerbread will appear more often. It was certainly a festive dessert last night. Who could care about sugarplums when there’s gingerbread like this?

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