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Old Fashioned Southern Gingerbread Recipe
Back in the day as a kid growing up in England, I used to devour something called Parkin bread, especially on the 5th of November which is an annual holiday in the United Kingdom called Bonfire Night.
The whole shebang involves a bonfire with a homemade effigy to burn, fireworks and tons of delicious savory and sweet fire food. The Parkin was my go-to food of the 5th and pork pies were also a huge hit (link at the end of the page.)
Parkin is one of those delicious foods being a sweet, sticky gingerbread (quick bread) if you will - that is just great hot or cold, served with either whipped cream, hot custard or ice cream. So, as I have my recipe feelers out for an authentic Parkin bread I came across a very old Plantation Gingerbread recipe from The South which I adapted and I was pleasantly surprised and I loved it!
2 1/2 cups sifted all-purpose flour
1 tsp. baking soda
1 tbsp. ground ginger
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
1 cup butter or regular margarine
1 cup dark brown sugar
3 large eggs
1 cup dark molasses
3/4 cup hot water
Whipped Cream (optional)
Preheat the oven to 375 degrees F.
1. Grease a 13 x 9 x 2 inch (approx.) pan. Use can use butter, oil or a good olive oil or Pam spray. In a bowl combine the sifted flour, baking soda, ginger, cinnamon, nutmeg and salt. Mix well.
2. In a stand mixer or food processor on high speed, beat the butter along with the sugar and eggs until they are light and fluffy, about 5 minutes. Reduce the speed to low and add the molasses and the hot water mixing together well before you add the flour mixture at intervals incorporating well.
3. Pour the batter into the prepared baking dish and bake for approximately 35-45 minutes. Test with a skinny skewer or toothpick for doneness. When the pick comes out clean it's ready! Otherwise, 5 more minutes in the oven should do it.
Cool the pan on a wire rack if you have one or alternatively on the stove top with no heat underneath.
Content copyright © 2015 by Allyson Elizabeth DŽAngelo. All rights reserved.
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