Makes 24 servings
This was Tasha’s grandmother’s recipe. It, like cornbread, is best cooked in an old-fashioned cast-iron pan. It is soft, with crisp edges.
• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup sugar
• 1 farm-fresh egg, beaten
• 1 cup light molasses
• 2 1/2 cups unbleached flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• 1/2 teaspoon cloves
• 1/2 teaspoon salt
• 1 cup hot water
• 1 1/2 cups dark raisins
1. Preheat the oven to 350°F. Grease two iron cornbread pans (12 pieces each) or, if you do not have cornbread pans, two 9 ¥ 9-inch square cake tins.
2. In a large bowl, cream together the butter and sugar. Add the egg and the molasses, then sift in the dry ingredients and mix the batter well. Add the hot water and beat until smooth. Stir in the raisins.
3. Fill the prepared tins or pans half full, place them in the preheated oven, and bake the gingerbread 25 to 30 minutes, or until done.
Kathleen Halloran, writer and associate editor of The Herb Companion, would spend more time rocking on the porch if she had a porch. Her home and garden are in Laporte, Colorado.Tash
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Tasha Tudor: A Simple Life, A Sprawling Garden