Lafayette Gingerbread Recipes

LAFAYETTE GINGERBREAD

Steps:

• Preheat oven to 350°F. Grease and flour a 9x13 inch baking pan.
• In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and brown sugar on medium high speed until light and fluffy. Add the molasses and mix until incorporated. Add the eggs one at a time, mixing after each.
• In a separate bowl, combine the flour, ginger, cinnamon, nutmeg, baking soda, and orange zest. In another small bowl, whisk together the orange juice and the buttermilk. Add the dry ingredients to the mixer in 3 additions, alternating with the buttermilk mixture, and ending with the dry ingredients. Mix until just combined.
• Pour batter into the prepared baking pan and bake until a toothpick inserted into the center comes out clean, 40-45 minutes. Let cool on a wire rack. Serve with whipped cream, if desired.

FAVORITE OLD FASHIONED GINGERBREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
• In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
• In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
• Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.

GENERAL LAFAYETTE GINGERBREAD

Steps:

• 1/4 lb. butter, softened 1/2 cup dark brown sugar 1 cup unsulphured molasses 3 eggs 3 cups all-purpose flour 2 tbsp. ground ginger 1 1/2 tsp. ground cinnamon 1 tsp. ground mace 1 tsp. ground nutmeg 1 tsp. baking soda 3/4 cup buttermilk 1/3 cup fresh orange juice 1 tbsp. grated orange zest 1 cup raisins
• 1. Preheat oven to 350°. Cream butter and sugar together in a large bowl. Stir in molasses, then beat in eggs one at a time. Sift flour, ginger, cinnamon, mace, nutmeg, and baking soda into a medium bowl. Combine buttermilk, orange juice and zest, and raisins in another bowl. Beat flour mixture into creamed mixture one-third at a time, alternating with buttermilk mixture. 2. Pour batter into a greased, floured 9" × 13" baking pan. Bake 40-45 minutes or until a knife inserted in center comes out clean. Serve with whipped cream, if desired.