Christmas in July? YEP! And with good reason.
My Goddaddy recently sent me an envelope stuffed full of treasures. Old letters written by family members and one handwritten recipe for “My Best Gingerbread”. I knew the handwriting immediately: Aunt Jeanne (his mom). I also knew that I had to make it right away. And by sheer coincidence I had picked up a jar of molasses from the clearance rack just that morning.
After posting the picture below on Facebook, no one in the family remembered this recipe. But, we are guessing she copied it from someone, perhaps her mother (my great grandmother, in case you are trying to keep track).
The first problem I found was there is no pan size listed. She might have copied the recipe assuming she would know what to use and not even considering one of us trying to make this years down the road. Let that be a lesson to you – get the family recipes and verify them before it is too late!!!!!
Ma’am and I went back and forth on what to use. I was stumped by the fact that it baked “in a moderate oven 325 – 350 degrees F about 10-15 min.” I knew an 8″ round would take longer, but I tried it anyway. It took longer, probably in the 20-25 minute range.
I had J help me taste test. He decided Toad needed to be a taste tester too.
I sent half with Ma’am. All of us thought it was delicious, especially Toad.
But, I thought I’d try it again in a 13 x 9 pan to see if that would be closer to the 10-15 minute mark. It took about 20 minutes, and was incredibly thin. Conclusion, go with a 9″ square or 9″ round and don’t try to match the time on the original recipe. An 8″ pan can be used if that’s what you have.
My taste testers for the second batch, my friend Mary and her three kids/grandkids, all thought it was delicious. As a matter of fact, her grandson told me it was the best cake he every had and thanked me for making it – UNPROMPTED. I consider that the highest of praise possible from a 4 year old.
So, be sure to save this recipe for holiday time. Or have Christmas in July like I did. It bakes in less than 30 minutes so you don’t heat up the kitchen too much. Bake it in the morning and enjoy it in the afternoon or evening. I think it was a little better after the flavors had a chance to meld a little.
Until next time, happy eating (and write down the family recipes!)