Recipe - Lafayette Ginger Bread (En)

One half cup Fresh butter
2/3 cup Brown sugar
1 cup West India molasses
One half cup Warm milk
2 tablespoon Powdered ginger
1 teaspoon Cinnamon heaping
1 teaspoon Mace heaping
1 teaspoon Nutmeg heaping
1 Wine glass of brandy (or
coffee)
3 Eggs
3 cup Flour
1 teaspoon Cream of tartar
Juice and grated rind of 1
large orange
1 teaspoon Baking soda
A little warm water
1 cup Seeded raisins (Zante
Currants)

Cut up in a pan One half cup of the very best fresh butter with 2/3 cup of
excellent brown sugar, beat to a cream with a paddle. Add one cup of West
India molasses and One half cup of warm milk; 2 tablespoons of powdered ginger
and 1 heaping teaspoon of cinnamon, mace and nutmeg powdered and mixed; 1
wine glass of brandy (or coffee). Beat 3 eggs until very light and thick; 3
cups of flour and one teaspoon cream of tartar sifted with flour and
stirred alternately with the beaten eggs into the batter. Last mix in the
juice and grated rind of 1 large orange. Dissolve 1 teaspoon of soda in a
little warm water, and stir in. Beat until very light. A cup full of seeded
raisins. Bake in a loaf, sheet or patty pans, in a moderate oven.
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

NOTES : (courtesy of Vivian Minor Fleming)

Recipe by: TVFN:ELECTION NIGHT SPECIAL SHOW #EN0096 Posted to MCRecipe
Digest V1 #694 by Kathy Meade kmeade@idsonline.com on Jul 27, 1997