Lafayette Gingerbread
Credit: Ilisa Katz
According to tradition, this gingerbread was named after General Lafayette in the 1780s after George Washington's mother served him a piece, captivating him forever.
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.
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