Tasha Tudor's grandmother's gingerbread recipe is below. I want to compare it to my own great-grandmother's recipe, pictured above. There are some similarities. I made Great-grandma Minnie Lee's recipe a couple years back, and it tasted good. It wasn't cake-like but quite dense. I wonder if she used self-rising flour so I will try her recipe sometime to check that out. Her children loved the recipe above.
Tasha Tudor's Grandmother's Recipe:
Makes 24 servings
• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup sugar
• 1 farm-fresh egg, beaten
• 1 cup light molasses
• 2 1/2 cups unbleached flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• 1/2 teaspoon cloves
• 1/2 teaspoon salt
• 1 cup hot water
• 1 1/2 cups dark raisins
1. Preheat the oven to 350°F. Grease two iron cornbread pans (12 pieces each) or, if you do not have cornbread pans, two 9 ¥ 9-inch square cake tins.
2. In a large bowl, cream together the butter and sugar. Add the egg and the molasses, then sift in the dry ingredients and mix the batter well. Add the hot water and beat until smooth. Stir in the raisins.
3. Fill the prepared tins or pans half full, place them in the preheated oven, and bake the gingerbread 25 to 30 minutes, or until done.
