Christmas time and the weather takes a turn for the colder. There’s something about this time of year with its Christmas cookies and cakes and other baked goodies that I’m drawn to dabbling in the baking myself. Now, as many of you may already know, parts of Long Island, especially the Patchogue, Medford, Yaphank areas were heavily populated with German immigrants at the turn of the last century. Even today you still see a German deli, bakery, and the occasional restaurant scattered about Nassau and Suffolk. So, with this in mind, I want to share a recipe for German Gingerbread.
- ¼ cup butter
- ½ cup brown sugar, packed
- 1 egg
- ½ cup molasses
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ginger
- ½ teaspoon cinnamon
- 1/8 teaspoon allspice
- ½ cup buttermilk
Melt and whip butter and sugar until light and fluffy. Add egg, then molasses; beat well.
Sift flour, measure and sift again with soda and spices.
Slowly work the buttermilk into the batter.
Pour into greased 8 or 9-inch square pan. Bake in 350°F oven for 30 minutes.
I enjoy serving this straight from a warm oven with a dollop of whipped cream. Personally I think it accompanies an Irish coffee quite nicely.