Lafayette Ginger Bread Recipe

Course : Curry
Serves: 1
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1/2 cup fresh butter
2/3 cup excellent brown sugar
1 cup west india molasses
1/2 cup warm milk
2 tablespoons powdered ginger
1 teaspoon cinnamon
1 teaspoon mace
1 teaspoon nutmeg
8 ounces wine glass of brandy -- (or coffee)
3 large eggs
3 cups flour
1 teaspoon cream of tartar
1 large juice and grated rind of 1 large orange
1 teaspoon baking soda
1 Cup a little warm water
1 cup seeded raisins -- (zante currants)

Preparation / Directions:

Cut up in a pan 1/2 cup of the very best fresh butter with 2/3 cup of excellent brown sugar, beat to a cream with a paddle. Add one cup of West India molasses and 1/2 cup of warm milk; 2 tablespoons of powdered ginger and 1 heaping teaspoon of cinnamon, mace and nutmeg powdered and mixed; 1 wine glass of brandy (or coffee). Beat 3 eggs until very light and thick; 3 cups of flour and one teaspoon cream of tartar sifted with flour and stirred alternately with the beaten eggs into the batter. Last mix in the juice and grated rind of 1 large orange. Dissolve 1 teaspoon of soda in a little warm water, and stir in. Beat until very light. A cup full of seeded raisins. Bake in a loaf, sheet or patty pans, in a moderate oven.

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