Lucy Forster-Smith, outgoing Dean of Religious and Spiritual Life at Macalester, has been making a lot of gingerbread lately. For those who associate gingerbread with tiny people-shaped cookies, as I did at first, this is different. It is in actual bread form accompanied by a lemon glaze. The recipe comes from The Silver Palate Cookbook and with a recommendation from Lucy herself. Cold days are great for baking since the oven will warm a whole room, so give it a try!
1 2/3 cup unbleached all-purpose flour
1 1/4 tsp. baking soda
1 1/2 tsp. ground ginger
3/4 tsp. ground cinnamon
3/4 tsp. salt
1 egg, lightly beaten
1/2 cup granulated sugar
1/2 cup molasses
1/2 cup boiling water
1/2 cup vegetable oil
2/3 c. powdered sugar
3 Tbs fresh lemon juice
Sift sugar into a bowl; add lemon juice and mix well.
- Preheat oven to 350°F. Grease and flour a 9-inch square baking pan.
- Sift dry ingredients together into a mixing bowl. Add eggs, sugar and molasses. Mix well.
- Pour boiling water and the oil over mixture. Stir thoroughly until smooth.
- Pour batter into the prepared pan. Set on the middle rack of the oven and bake for 35-40 minutes, or until top springs back when touched and the edges have pulled away slightly from the sides of the pan.
- While the gingerbread is still hot, pour glaze over top and cool in the pan, set on a rack. Lucy recommends poking a few small holes in the top so that glaze can sink into the bread.