Gingerbread Recipe
Ingredients
| Butter/Margarine | 1/4 Cup (16 tbs), softened | |
| Packed brown sugar | 1/4 Cup (16 tbs) | |
| Honey | 1/4 Cup (16 tbs) | |
| Molasses | 1/4 Cup (16 tbs) | |
| 2 eggs, lightly beaten | ||
| Orange juice | 3/4 Cup (16 tbs) | |
| All purpose flour | 2 Cup (16 tbs) | |
| Baking powder | 1 Teaspoon | |
| Salt | 3/4 Teaspoon | |
| Baking soda | 1/2 Teaspoon | |
| Ground ginger | 1 1/2 Teaspoon | |
| Ground cinnamon | 1 Teaspoon | |
| Ground nutmeg | 1 Teaspoon | |
| Grated peel of 1 orange | ||
| 3/4 cup Zante Currants | ||
Directions
In large bowl, beat butter and brown sugar until smooth and thick.
Add honey and molasses and beat again until smooth.
Blend in eggs and then orange juice.
In medium bowl, combine flour, baking powder, salt, baking soda, ginger, cinnamon and nutmeg.
Stir in orange peel and currants.
Add flour mixture to butter mixture, stirring until blended.
Pour the batter into greased 8x8x2-inch pan.
Bake in preheated 350 °F oven 40 minutes or until pick inserted in the center comes out clean.
Cool in pan on wire rack 15 minutes before cutting and serving.
Add honey and molasses and beat again until smooth.
Blend in eggs and then orange juice.
In medium bowl, combine flour, baking powder, salt, baking soda, ginger, cinnamon and nutmeg.
Stir in orange peel and currants.
Add flour mixture to butter mixture, stirring until blended.
Pour the batter into greased 8x8x2-inch pan.
Bake in preheated 350 °F oven 40 minutes or until pick inserted in the center comes out clean.
Cool in pan on wire rack 15 minutes before cutting and serving.
Chef
