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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau


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This recipe for LAFAYETTE GINGERBREAD, by , is from Grandmother Kathryn's Baking Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Judith Beck


1 cup softened butter
1 cup firmly packed brown sugar
1 cup West Indies molasses or pure cane syrup
cup warm milk
2 Tbsps ginger
1 tsp cinnamon
2 Tbsps grated orange rind
1 tsp baking soda
cup warm water
tsp nutmeg
⅛ tsp mace
cup brandy
3 well beaten large eggs
3 cups sifted flour - reserve 1 Tbsp.
cup fresh orange juice
1 cup golden raisins
1 cup sour cream - optional

Preheat oven to 350
Grease and flour 9 x 13 x 2 pan

Cream butter and sugar until light and fluffy.
Add molasses, milk, ginger, cinnamon, nutmeg and mace.
Beat well
Add brandy.
Add sifted flour and beaten eggs alternately to the creamed mixture.
Add orange juice and grated rind and stir well.
Dissolve baking soda in warm water and add to mixture, beating well.
Sprinkle the 1 Tbsp reserved flour on the raisins to coat. Fold raisins into mixture.
If using the sour cream, stir it in.
Pour into pan and bake 35 - 40 minutes or until tests done.

Serve warm or cold

Number Of Servings:
Number Of Servings:
14 - 16
Personal Notes:
Personal Notes:
Kathryn found this recipe in Harold's favorite newspaper "National Observer"




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