December 8, 2010

Houston Gingerbread

This is probably my favorite Christmas goody.

Houston Gingerbread

Printable Version
2 cups flour
1 Tbs unsweetened cocoa
2 tsp baking soda
2 tsp ground cinnamon
1 1/2 tsp ground ginger
1/4 tsp ground nutmeg
1 cup sugar
1/2 cup butter, softened
2 eggs, separated
1 cup molasses
1 cup buttermilk
Old Fashioned Lemon Sauce, if desired
Whipped cream, if desired

Preheat oven to 375°.  Grease and flour bottom and sides of 13x9x2 inch baking pan.  Combine flour, cocoa, soda, cinnamon, ginger, and nutmeg in a bowl.  Set aside.  Cream butter and sugar together until light and fluffy.  Add egg yolks, one at a time, followed by molasses.  Add about 1/2 cup flour mixture, and mix well.  Beat in about 1/4 cup buttermilk.  Repeat three times, alternating 1/2 cup of flour mixture with 1/4 cup of buttermilk, and beat well after each addition.  In a separate bowl, beat egg whites with an electric beater until stiff enough to stand in unwavering peaks when the beater is lifted from the bowl.  With a rubber spatula, scoop the egg whites over the batter and fold them the eggs into the batter gently but thoroughly.  Pour the batter into the prepared pan.  Bake for about 25 minutes, or until a toothpick inserted in the center of the gingerbread comes out clean.  Remove the gingerbread from the oven and let cool completely before cutting and serving.  Serve with Old Fashioned Lemon Sauce and whipped cream.

Old Fashioned Lemon Sauce

1 cup sugar
1 egg, well beaten
3 Tbs lemon juice
1/2 cup butter
3/4 tsp grated lemon peel

Combine all ingredients in medium sauce pan.  Heat to boil over medium heat, stirring constantly.  Serve warm.

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