Whole Wheat Gingerbread

Preparation info

  • Difficulty

    Medium

  • Makes

    10

    servings

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

It’s spicy, not too sweet and contains nuts, raisins and candied lemon peel

Ingredients

  • ½ c. butter or regular margarine
  • 2 tblsp. sugar
  • ¾ c. light molasses
  • 1 c. sifted flour
  • 1 c. stirred whole wheat flour
  • ½ tsp. salt
  • ¾ tsp. baking soda
  • 1 tsp. ground ginger
  • ½ tsp. ground cinnamon
  • ½ tsp. ground mace or nutmeg
  • ½ c. chopped walnuts
  • ½ c. raisins
  • 3 tblsp. minced candied lemon peel
  • 2 eggs
  • ½ c. milk

Method

  • Melt butter in a saucepan. Add sugar and molasses; stir to blend.
  • Sift together the dry ingredients into a large mixing bowl (include chaff from whole wheat flour). Stir in nuts, raisins and lemon peel.
  • Beat eggs and milk together and add to dry ingredients along with molasses mixture. Stir to moisten. Then beat mixture with a wooden spoon for about 70 strokes. Turn into a greased 8" square baking pan.
  • Bake in moderate oven (350°) 40 minutes or until cake tests done. Serve warm or cool.