Eliza Acton’s Gingerbread

Name: Eliza Acton’s Gingerbread
Yield: Makes one 8-inch cake; serves 8
Ingredients: 2 cups sifted all-purpose flour; Grated zest of 1 lemon; 1 scant cup packed light or dark brown sugar; ¾ cup molasses; 2 large eggs; Pinch each ground allspice, cinnamon and freshly ground pepper; 1½-2 tablespoons ground ginger; 6 tablespoons (¾ stick) unsalted butter, melted; ½ cup buttermilk; Applesauce, Cider-Lemon Sauce or whipped cream, for serving; 1 teaspoon baking soda; ¼ cup milk

Preparation info

Makes one 8 inch cake; serves
8

Difficulty
Easy

Appears in

Classic Home Desserts

By Richard Sax

Published 1994

About

Dark, moist and spicy, this recipe is fairly true to the original, from the mid-19th century.

Ingredients

2 large eggs
¾ cup molasses
1 scant cup packed

Cake
Dessert
Spicy
Vegetarian

Method

Preheat the oven to 350 degrees F. Butter and flour an 8-inch square cake pan or an 8- to 9-