|Ginger Pound Cake|
This recipe is from a favorite historic Maryland cookery book, Fifty Years in a Maryland Kitchen by Mrs. B.C. Howard, published in 1881.
Modern Recipe Adaptation
- 6 2/3 Cups All-Purpose Flour
- 1 Tablespoon Baking Soda
- 3 Tablespoons of Ground Allspice
- 1 Tablespoon Ground Cinnamon
- 3 Tablespoons Ground Ginger
- 1 Pound (4 sticks) Salted Butter, Softened
- 1 Pound Dark Brown Sugar
- 2 Cups Molasses
- Grated Peel of 2 Lemons
- 6 Large Eggs, Beaten
- 1.5 Tablespoons Freshly Squeezed Lemon Juice
2. Heat the oven to 350º F.
3. In a medium-sized bowl, whisk together the flour, baking soda, and spices. Set aside.
4. In a large mixing bowl, using an electric mixer, blend the butter until light and then add the brown sugar. Mix until light and fluffy.
8. Spoon into the prepared pan and bake for 65-75 minutes.
9. Serve warm topped with confectioner's sugar and/or whipped cream.