Food Friday

This week, in a nod to both the election and the increasingly delicious autumn weather, Food Friday brings you a "Gyngerbrede" recipe that Politics and Pot Roast author Sarah Hood Saloman attributes to George Washington's mother, Mary. I myself am a gyngerbrede (or gingerbread - whatevs) fanatic - for me, nothing conjures the winter holidays like this sweet, dense bread. And nothing conjures elections like George Washington, right? Like, literally?

Gyngerbrede

1/2 cup butter
1/2 brown sugar
1 cup molasses
3 eggs
1 and 1/2 teaspoons cinnamon
1 teaspoon baking soda
2 tablespoons ground ginger
3 cups flour
1 teaspoon mace
1 teaspoon nutmeg
1/2 cup orange juice
1 teaspoon orange zest
1 cup raisins
1 cup buttermilk

Cream butter and sugar. Stir in molasses. Add eggs, one at a time, and mix well. Sift dry ingredients together and set aside. Combine the orange juice, orange zest, buttermilk and raisins and set aside.

Beat 1/2 of the flour mixture into the butter mixture, then add 1/3 of the milk mix. Repeat until all ingredients are combined. Put into greased 9" x 13" pan and bake at 350 degrees F for 50 minutes (or until straw inserted into gingerbread comes out clean). Yields 24 pieces.