Recipe

Old-fashioned Virginia Gingerbread Recipe

	Conner909 / All my dishes 1 year, 3 months ago I made this recipe a couple of summers' ago, and made two notes on my recipe card. The first note says "Very good- make it during the Christmas holidays" and the second note says "next time, try orange flavoring in the syrup." I don't remember h... More Cook:25m Servings:12	Conner909
	christmasy

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Ingredients

2 cups sifted all purpose flour

1 teaspoon ground ginger

1/2 teaspoon cinnamon

1 cup molasses

1 teaspoon baking soda

1/2 cup (one stick) unsalted butter, room temperature

(I use salted butter because I rarely have unsalted in the fridge)

1 cup loosely packed light brown sugar

2 large eggs, separated

1/2 cup milk

***BROWN SUGAR SAUCE***

1/4 cup (1/2 stick) unsalted butter, room temperature

2 cups loosely packed dark brown sugar

2 eggs

2 Tablespoons hot water (I would substitute orange juice)

2 Tablespoons bourbon or brandy

Directions

Position rack in center of oven and preheat to 350 degrees.

Spray twelve 1-cup custard cups with nonstick vegetable cooking spray. (I used either a 9" x9" or larger,can't remember, square baking pan instead of custard cups)

Sift flour, ginger and cinnamon together.

Combine the molasses and soda in a small bowl.

Using electric mixer, cream butter in a large bowl until light and fluffy (about 3 minutes)

Gradually beat in sugar.

Beat in yolks 1 at a time.

Fold in dry ingredients alternately with milk, beginning and ending with dry ingredients and mixing only enough to blend.

Add molasses mixture.

Using clean dry beaters, beat whites in medium bowl until soft peaks form.

Fold whites into batter.

Spoon scant 1/2 cup batter into each custard cup. Arrange cups on heavy , large baking sheet, spacing well apart.

Bake until gingerbread is springy to touch, about 25 minutes.

Cool 5 minutes on rack.

Run knife around edge of each to loosen and invert onto plates.

Top with Brown Sugar Sauce.

***Brown Sugar Sauce***

(When properly made, this sauce will be caramel-like and very dark.To ensure a smooth sauce, the trick is to keep the flame as low as possible under the sauce. The sauce should warm just to the point at which all the sugar crystals dissolve, but not to where the eggs cook and overthicken it.)

Cream butter with sugar in processor until light and smooth. With machine running, add eggs 1 at a time and beat for 1 minute.

Transfer mixture to top of double boiler set over barely simmering water.

Blend in hot water (or orange juice)

Adjust heat so water is just below simmering point.

Cook until sugar dissolves and sauce is smooth, stirring briskly every 20 minutes, about 1 1/2 hours.

Mix in bourbon and cook 5 minutes, stirring occasionally.

Serve warm.

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