Gingerbread

I’d been hankering for Gingerbread.

I’d wanted to make Nigella’s Guinness Gingerbread but I couldn’t figure out how to substitute Lyle’s golden syrup. Lyle’s seems to be something you can only get in the UK. I found various recipes to concoct a homemade version of Lyle’s, but didn’t really feel up to the trouble. Maybe Wegman’s has it or or can get it for me.

So, I pulled out my trusty Joy of Cooking and found this recipe:

Preheat oven to 350 degrees.

Melt in a heavy pan and let cool:
1/2 cup butter

Add and beat well:
1/2 cup sugar
1 egg

Sift together:
2 1/2 cups sifted all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon each cinnamon and ginger
1/2 teaspoon salt

Combine:
1/2 cup light molasses
1/2 honey
1 cup hot water

(1 tablespoon grated orange rind, optional) I didn’t do this because I had none on hand.

Add the sifted and liquid ingredients alternately to the butter mixture until blended. Bake in a greased 9 x 9 x 2 inch pan for about 1 hour.

Top with whipped cream!