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Dark Molasses Gingerbread, Recipe rewind, because some things are too good to miss!

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Recipe rewind, because in the beginning there is a blogger who has no readers. She still posts great food in hopes that the readers will come..........you can also view it here in the archives, Sunday, August 1, 2010. But it is better here..........

Gingerbread from Miss Edna Lewis, with rhubarb and cream
Gingerbread from Miss Edna Lewis

I really like Gingerbread. I spent some time this morning looking around at the largest Gingerbread recipe collection out there, Google! It is fun to search and find, but you will find so many. And then, which do you finally choose to make? I have about 6 bookmarked right now. I found many different styles of recipes and then kept on looking until I found this one, that I wanted to make.


This one from Miss Edna Lewis, as featured on The Wednesday Chef. Maybe it was the gently stewed rhubarb on the side that caught my eye, but still, it is the gingerbread that I desire. I spotted it months ago, and have thought about it often since then. I did a bit of research on Miss Lewis, she was a very interesting lady. Brave and feisty and also a  great cook. Just possibly her personality is what influenced me to want to bake this gingerbread. You see, I do like feisty!

Let's begin, there is gingerbread to enjoy.....

Dark Molasses Gingerbread
from:  Miss Edna Lewis and Scott Peacock
350-degree oven
1 stick of butter, plus more to butter baking pan
2 c cake flour * (see home version below)
1/4 t baking soda
2 t baking powder
1/2 t ginger
1/2 t cloves
1 t cinnamon
1/2 t salt
e eggs
1 1/2 c molasses

Bring 1 c water to a boil, add the stick of butter, set aside to let butter melt.


Whisk together flour and all dry ingredients. Whisk water into flour mixture.


Combine eggs and molasses, beat well. Using a whisk, beat the flour, water mixture, until smooth.




Pour into buttered 8-inch cake pan. Bake 40 - 45 minutes or until cake tests done.

A skewer inserted into the center will come out with no unbaked batter sticking to it, the interior of the cake will be moist.
Let cool, serves 8.


Mascarpone and yogurt  with vanilla
Serves 8
1 container 8 oz Mascarpone cheese
1/3 c powder sugar
1/2 c Greek style yogurt
1 t vanilla

Beat cheese, beat in remaining ingredients, beat until fluffy. Serve with Gingerbread and stewed fruit.

* Homemade cake flour:



For each cup of cake flour needed:

Add 2 T cornstarch to the bottom of a 1 cup dry measure, gently spoon flour into the dry measure, level off. Add flour/cornstarch to a large bowl, whisk to combine, then sift together again.

Enjoy!


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This post is shared with:
full plate thursday @ Miz Helen's Country Cottage
these chicks cooked @ this chick cooks


17 comments

  1. oh my,, my mouth is watering,, I knew an Edna Lewis,, she lived just a few miles from here,, she wa also a good cook,, I love ginger bread but have never found the perfect recipe,, this looks perfect,, nad white goose berries,, wow,

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  2. Love the cake, the rhubarb, the mascarpone, Melynda!
    Thanks for the great tip of the homemade cake flour recipe. I would usually just sift the flour for that, but now I learned something new to add cornstarch to it...genius!
    Thanks for sharing:DDD

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  3. I love gingerbread but I've never made it myself. This recipe looks do-able for me! Thanks for sharing. Take care.

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  4. I never would have thought to pair gingerbread and rhubarb together. I love them both.

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  5. Your gingerbread sounds delicious. Yes, you are right, there are tons of recipes on gingerbread and I do have a few bookmarked!
    Hope you have a lovely weekend, Melynda, I'm picturing you in your comfy spot!

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  6. I love gingerbread cake and this one must be absolutely amazing coming for Edna Lewis! YUM

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  7. It sounds like a wonderful cake and I'm sure it is delicious. I'd love to have a peice. I hope you are having a great day. Blessings...Mary

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  8. I love gingerbread but no one else in the family does so I never make it. Another reason you should live closer, so you could share your gingerbread with me.

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  9. I LOVE gingerbread! Need to try this! Thanks!
    Gina

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  10. How did I manage to miss this one? It sounds delightful. And no, I wouldn't have the heart to wake an exhausted, tired, sleeping man either. To go to the store? No. If the house caught fire, yes.

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  11. Hi Melynda,
    Edna Lewis Ginger Bread recipe is awesome.With that dark molesses,rhubarb and butter, it will be so rich and delicious. Thanks for sharing with Full Plate Thursday and come back soon!

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  12. Oh my that looks good. I have never seen white currents either. Have a great weekend.

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  13. Love this twist on gingerbread!! Looks amazing!!

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  14. this looks yummy!!!! Thank you for visiting my blog. Have a great weekend

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  15. I love gingerbread too. Can you believe that I've actually never tasted rhubarb? Your recipe sounds yummy and I'm curious about the rhubarb. Have a good one!
    Katie

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  16. yum! this looks great! I found your blog through a link party and i LOVE it! I love making new blog friends! I am your newest follower and would love it if you would check out my blog and follow me too! Thanks!
    -Nikki
    http://chef-n-training.blogspot.com/

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