Mrs Keller's Gingerbread

On the surface this gingerbread might look quite unremarkable . . . but this is one case where you would be mistaken in thinking this gingerbread isn't great!   The recipe is copied out in my handwriting and sitting my blue binder on a page which is splattered with years of use.  I cannot tell you who Mrs Keller is, but I can tell you that she makes excellent gingerbread!




Its dark and moist and quite spicy.  If you are not fond of a lot of spice, you can cut back on the ginger somewhat.  Myself, I love ginger and kept it as it is.  It does mellow out after a day or two.



I think out of all the cakes in the world, if I could only pick one . . .  I might pick this one.

 

We like it served warm and topped with scoops of cold vanilla ice cream.  I like to let it sit a while and let the ice cream melt down on it a bit.  Lemon sauce also goes very well.



Its also pretty special sliced into thin slices when cold and served with a nice hot cup of tea.  I like to spread it with softened butter in that case.  Gingerbread spread with butter is really good.  This is also really fabulous when served with a nice tall glass of cold milk!

 

I have even found myself wondering on occasion what it would be like crumbled up and dried out and then served like cereal in a bowl with some milk  . . .  or dare I suggest is  . . .  cream.  Oh, I know  . . .  I am a naughty foodie.  In any case I do hope you will give it a go!

PS -  The smell of it baking will drive you crazy with the desire to eat gingerbread NOW!

*Mrs Keller's Gingerbread*

Makes one 9 by 13 inch pan, serving 12

Printable Recipe 

This recipe dates back to 1905.   Copied onto a page that is well spattered with use.   How can you resist . . .  the smell when it is baking is pure heaven.

125g of butter, softened (1/2 cup)

190g of sugar (1 cup)

225ml of black strap molasses (1 cup)

(I use a mix of regular molasses and dark treacle)

2 large free range eggs, beaten

330g of plain flour (2 1/2 cups)

1 TBS ground ginger

1 tsp ground cinnamon

1 tsp ground cloves

225ml boiling water

2 tsp bicarbonate of soda (baking soda)

To serve

Sweetened Whipped Cream
(Or ice cream)


 

Preheat the oven to 180*C/350*F/ gas mark 4.  Butter a 9 by 13 inch pan really well.  Set aside.

Cream together the butter and sugar until light and fluffy.  Beat in the molasses until well combined.  Beat in the eggs, one at a time.   Sift together the flour, ginger, cinnamon and cloves.  Stir this in to combine well.   Stir the soda into the boiling water and stir this into the cake batter to thorougly combine.  Pour into the prepared pan.

Bake for 45 to 50 minutes, until well risen and a toothpick inserted in the centre comes out clean.  Cool in a pan on a wire rack for about 5 to 10 minutes before cutting into squares to serve.  Lovely served warm, but also nice sliced and served cold and spread with softened butter.  Yummo!



Bon Appetit!!