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Miss Ruby Laureen’s Ginger Bread
Miss Ruby was Calvin’s cousin, and this ginger bread
was her specialty.
Two spicy 10-inch square cakes for 12 or more
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1 1/4 cups shortening, plus extra for pans
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2 1/2 cups plus 1 tablespoon all-purpose flour
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2 1/2 cups cake flour
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2 teaspoons ground cinnamon
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1 1/2 teaspoons each of ground nutmeg and ground
allspice
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1 tablespoon ginger
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3/4 teaspoon each of ground cloves and ground mace
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1 1/2 cups sugar
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3 large eggs
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1 tablespoon baking soda
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2 1/4 cups buttermilk
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1 1/2 cups molasses
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Whipped cream (recipe below)
Preheat your oven to 375 degrees. Grease two 10 x 10-inch
square cake pans, line with parchment paper, and grease
the parchment.
Sift together the flours and spices and set aside. In the
bowl of a mixer with a paddle attachment, cream together
the sugar and shortening until fluffy. Add the eggs, one
at a time, mixing to incorporate each before adding the
next. Dissolve the baking soda in the buttermilk. Add
the molasses to the batter, then the buttermilk. On low
speed, add the dry ingredients, one cup at a time, until
combined. Do not overmix.
Divide the batter evenly between the prepared pans and
place on the center rack of the oven. Bake about 35
minutes, until a cake tester inserted into the center of
the cake comes out clean. Cool on a rack for 5 minutes,
then turn out of the pans and let cool thoroughly.
Store tightly wrapped at room temperature. To serve, cut
into 3 x 3-inch squares and top with whipped cream. You
may dust the tops with confectioner’s sugar also if you
like.
Whipped Cream
Two to 2 1/2 cups, enough for 1 to 8 persons, depending
on if you feel like sharing
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1 cup heavy cream, very cold
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1 teaspoon vanilla extract
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1 1/2 tablespoons light corn syrup
Combine the crean and vanilla and mix well. With an
electric mixer with a whisk attachment, start whipping the
cream on medium speed. Add the corn syrup slowly while
beating. Whip until the cream holds soft peaks.
Slather, drop, or dollop onto whatever your heart desires.
Recipe
from
Sweet
Serendipity:
Delicious Desserts & Devilish Dish
By
Stephen Bruce with Brett Bara (Photographs by Liz Steger)
(Universe Publishing; July 2004; $19.95/Hardcover; ISBN:
0-7893-1075-9) |
