Mary Ball Washington's Gingerbread from 1784 - Untested

MARY BALL WASHINGTON’S

GINGERBREAD, 1784.

This recipe was found in an old, worn cookery book. Many descendants of Mary Washington (mother of the President) have this recipe.

1/2 cup butter 

1/2 cup dark brown sugar, firmly packed

1/2 cup light molasses

1/2 cup honey

1/4 cup sherry

1/2 cup warm milk

3 cups sifted all-purpose flour

2 Tbsps. ground ginger

1.5 tsps. ground cinnamon

1.5 tsps. ground mace

1.5 tsps. ground nutmeg

1 tsps. cream of tartar

3 eggs, well beaten

2 Tbsps. grated orange rind

1/4 cup orange juice

1 cup sultanas or raisins

1 teaspoon baking soda

2 Tbsps. warm water

1. Heat oven to 350°. 
2. Grease 13x9x2" pan; line with wax paper; grease paper.
3. Cream butter until light. Add brown sugar; beat well. 
4. Add molasses, honey, sherry and milk. Beat very well. 
5. Sift flour, ginger, cinnamon, mace, nutmeg and cream of tartar together. Add alternately with beaten eggs to sugar mixture. 
6. Add orange rind and juice, raisins and baking soda dissolved in warm water. 
7. Pour into prepared pan. 
8. Bake 45 to 50 minutes or until cake is firm in center. 
9. Cut into squares. 
10. Makes 12 servings.