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Title: Muster Day Gingerbread
Categories: Herb Cake
Yield: 1 Cake
| 1/3 | c | Lard |
| 1/2 | c | Brown sugar |
| 1/2 | c | Molasses |
| 1 | Egg | |
| 2 | c | Flour; all-purpose |
| 1 | ts | Baking soda |
| 3/4 | ts | Ground ginger |
| 3/4 | ts | Ground cinnamon |
| 1/4 | ts | Ground cloves |
| 1/4 | ts | Salt |
| 1/2 | c | Water; boiling |
This was traditionally washed down with rum after militia training.
DIRECTIONS:
Cream the lard and sugar until light (don't skimp on this step). Add the molasses and egg, beating well. In a separate bowl, stir together the flour, soda, spices and salt. Add to the creamed mixture alternately with the boiling water, beating after each addition. Bake in a greased 8x4x2 inch loaf pan at 350øF for about 50 minutes. Cool a few minutes before removing from the pan, and wrap.
This cake mellows and tastes best the next day.
Source: JoAnne Hildebrand, Port Republic, Maryland ** The Herb Companion ~- Jun/Jul 96 **
Scanned and formatted for you by The WEE Scot -- paul macGregor
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