I've never understood Gingerbread.
It seems a bit sweet to call a bread.
I sure wouldn't make a sandwich with it.
It's an old recipe.
Maybe, in those days, people just needed more calories.
Or had bigger sweet tooths.
So, I'll stick to calling it Gingerbread.
Gingercake just doesn't sound right.
Don't have sour milk?
Just pour a Tablespoon of white vinegar into a measuring cup.
Add enough milk to make 1/2 cup.
Stir and let sit a few minutes.
This also works when a recipe calls for buttermilk.
Just don't drink it.
Grease an 8 inch square pan
Preheat oven to 350º
In a large bowl sift together
1 3/4 Cups flour
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon ginger
In a large mixer bowl cream together
1/4 Cup oil
1/2 Cup sugar
1 large egg
1/2 Cup molasses
Add alternately with the sifted ingredients
1/2 Cup sour milk
Pour into prepared pan.
Bake 30 minutes.
Gingerbread is just fine warm from the oven.
It also goes nicely with
Seven Minute Frosting
In top of a double boiler combine
3/4 Cup sugar
pinch of cream of tartar
pinch of salt
3 Tablespoons cold water
1 egg white
Cook over boiling water, beating constantly with an
electric mixer or rotary beater,
(scraping the sides and bottom of the pan occasionally)
until the frosting forms stiff peaks (4 to 7 minutes).
Remove from heat and fold in
1/2 teaspoon vanilla
Let cool and spread.
If you really want to go all Christmasy on this,
you can add with the sugar
1/4 teaspoon cinnamon
a pinch of nutmeg or ginger
3 or 4 drops of peppermint extract instead of vanilla
and tint it a pale green.
Peppermint frosting on bread?
See why I get confused?