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December 1998 Issue
Nutmeg -- Myristica Fragrans
by Rossana S. Tarantini
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And no Christmas would be complete without Gingerbread!

 

Mary Washington's Gingerbread

  • 100 grams butter
  • 100 grams dark brown sugar
  • 350 grams flour
  • 1 tsp cream of tartar
  • 150 grams raisins
  • 150 mls warm milk
  • 3 tbsp sherry
  • 2 tsp ground ginger
  • 2 tsp ground cinnamon
  • 3 tsp grated nutmeg
  • 225 grams golden syrup (corn syrup)
  • 100 grams treacle (molasses)
  • 3 eggs
  • finely grated rind of one large orange
  • 1 tsp soda dissolved in
  • 2 tbsp warm water
Grease two 7" square pans and line them with baking parchment.

Cream the butter and sugar until light and fluffy.

Sift the flour with the cream of tartar into a separate bowl and add the raisins.

In a third bowl, combine the milk, sherry, spices, syrup, treacle and eggs.

Fold the flour mixture alternately with the milk and spice mixture into the butter and sugar. Beat until thoroughly combined. Beat in orange rind and the dissolved soda.

Pour into the prepared pans and bake in a preheated 325F (160C) oven for thirty minutes, reduce oven to 300F (150C) and continue baking for 30 - 40 minutes more. Allow to cool in the pans, then turn out onto a rack and allow to finish cooling.

To serve, cut into small squares and serve with butter.

  • Yields: 2 - 7" squares
  • Preparation Time: 20 minutes, plus 1 hour baking
 

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