Time out for sharing

this page:
Gingerbread

Advent candle
Advent

A Season
of Preparation


Advent Wreath:
Prayers - Customs

Meditations for
Each Week


About St. Nicholas

Gingerbread

Fasts and Feasts

Fasts and Feasts:
Recipes


Christmas tree
Christmas

Introduction

Christmas
Prayers and Customs


Prayers for
the Home


Prayers for
the New Year


Prayers for
the Family

Feast of
the Epiphany



Site Introduction

  Time Out! for Family Sharing

SpacerThe bustle of holiday preparation slows at least a few times during Advent as we prepare and share a simple Gingerbread recipe. The late James Beard, "dean of American cooks", hailed from Oregon, United States. His directions for gingerbread, slightly modified here, result in a lovely, moist cake. It takes little time or effort, but provides a festive cap to family Advent meditations or Christmas prayers.

Directions and Ingredients (Metric Conversion below)

SpacerPre-heat the oven to 375 degrees, and have ready a 9 inch x 9 inch by 2 inch baking pan. Do not grease or flour the pan.

SpacerMeasure 1 cup molasses, light or dark, with a glass (liquid) measuring cup. Pour the molasses into a reasonably large bowl, perhaps 2-3 quart size. Pour 1/2 cup boiling water into the now (mostly) empty glass measuring cup, and then into the bowl. This will help rinse the last of the molasses from the measuring cup. Coarsely chop up 5 tablespoons butter and add quickly to the bowl; stir to help the butter melt into the combined hot water and molasses.

SpacerTo the bowl, stir in 1/2 teaspoon salt, 1-2 teaspoons ground ginger (more ginger results in a spicier, "hotter" cake), 1 teaspoon baking soda, and 2 cups flour, preferably unbleached. Stir just until ingredients are mixed and moist; this is a job for a light hand with a wooden spoon, not an electric mixer.

SpacerBake in the oven at 375 degrees for 25-35 minutes. When the cake is done, it will pull away slightly from the pan and a toothpick inserted in the middle of the cake will come out clean. Allow to cool briefly and, if desired, sprinkle powdered sugar on top. Best when warm, but entirely acceptable cool.

Metric Conversion:

SpacerPre-heat the oven to 190 degrees, and have ready a 23 x 23 CM baking pan. Do not grease or flour the pan.

SpacerMeasure 250 ml molasses, light or dark, with a glass (liquid) measuring cup. Pour the molasses into a reasonably large bowl, perhaps 2-3 litre size. Pour 125 ml boiling water into the now (mostly) empty glass measuring cup, and then into the bowl. This will help rinse the last of the molasses from the measuring cup. Coarsely chop up 75 ml butter and add quickly to the bowl; stir to help the butter melt into the combined hot water and molasses.

SpacerTo the bowl, stir in 2 ml salt, 5 - 10 ml ground ginger (more ginger results in a spicier, "hotter" cake), 5 ml baking soda, and 500 ml flour, preferably unbleached. Stir just until ingredients are mixed and moist; this is a job for a light hand with a wooden spoon, not an electric mixer.

SpacerBake in the oven at 190 degrees for 25-35 minutes. When the cake is done, it will pull away slightly from the pan and a toothpick inserted in the middle of the cake will come out clean. Allow to cool briefly and, if desired, sprinkle powdered sugar on top. Best when warm, but entirely acceptable cool.

top of page


Prayers and commentary provided by
Passionist Publications and Fr Victor Hoagland, C.P.
email questions or comments about this page
this content is not is the public domain
FAQs about permissions FAQs about copyright

Copyright 1996-2004 - The Passionist Missionaries
FAQs about permissions FAQs about copyright