Best 2 Mary Ball Washingtons Gingerbread Recipes

"Mary Ball Washington's Gingerbread" is a cherished colonial-era recipe that dates back to the 18th century. Associated with the mother of George Washington, this historical treat holds a special place in American culinary history. While the exact origin of the recipe remains a matter of debate, it has gained prominence as a beloved Christmas tradition. The gingerbread, characterized by its warm spices, molasses, and ginger flavor, evokes the charm and nostalgia of yesteryear. This guide delves into the world of "Mary Ball Washington's Gingerbread," providing insights into its history, variations, and the techniques involved in creating this iconic baked delight.

Check out the recipes below so you can choose the best recipe for yourself!

MARY BALL WASHINGTON'S GINGERBREAD

Mary Ball Washington's Gingerbread image

This is reputed to be the gingerbread recipe used by Mary Ball Washington, mother of George Washington.

Provided by KLHquilts

Categories Quick Breads

Time 1h45m

Yield 16 serving(s)

Number Of Ingredients 18

Ingredients

3 cups all-purpose flour (sifted)
2 tablespoons ginger
1 1/2 teaspoons cinnamon
1 1/2 teaspoons nutmeg
1 1/2 teaspoons mace
1 teaspoon cream of tartar
1/2 teaspoon salt
1 cup raisins
4 ounces unsalted butter
1/4 cup dark brown sugar, firmly packed
1 cup dark molasses
1/2 cup honey
1/4 cup brandy or 1/4 cup sherry wine
1/2 cup milk
3 large eggs (beaten)
1/4 cup orange juice (reserve rind before squeezing oranges)
1 teaspoon baking soda
2 tablespoons warm water

Steps:

Preheat oven to 350. Line a 13x9 pan with aluminum foil, making sure to cover the sides of the pan as well as the bottom. Butter the foil and set pan aside.
Sift together the flour, ginger, cinnamon, nutmeg, mace, cream of tartar, and salt. Set aside.
Cover the raisins with boiling water and let stand for 5 minutes. Drain in a strainer, then spread on paper towels to dry.
In large bowl with an electric mixer, cream butter until soft. Add sugar and beat to mix. Add molasses and honey and beat well. Add sifted dry ingredients in three additions, alternating with bourbon and milk in one addition, and eggs and orange juice in the other addition.
Dissolve baking soda in warm water and mix into the batter.
Remove bowl from mixer and stir in grated orange rind and raisins.
Turn into prepared pan and smooth the top.
Bake 45-50 minutes, or until the top springs back when lightly touched.
Let cake cool in pan for 10 minutes. Then cover pan with a cookie sheet, invert pan, remove pan, peel off foil, cover with large rack, and turn gingerbread so it finishes cooling right-side up.

Nutrition Facts : Calories 302.9, Fat 7.4, SaturatedFat 4.2, Cholesterol 51.2, Sodium 180.4, Carbohydrate 54.7, Fiber 1.3, Sugar 29.6, Protein 4.3

MARY BALL WASHINGTON'S GINGERBREAD 1784

Mary Ball Washington's Gingerbread 1784 image

George Washington's mother is credited with creating this dark, moist cake. It's flavored with molasses, cream sherry, ginger and other spices. This recipe is from the America's Best Recipes Cookbook; that Andrea scooped up at work for me.

Provided by Shirl J 831

Categories Dessert

Time 50m

Yield 15 serving(s)

Number Of Ingredients 18

Ingredients

1/2 cup butter or 1/2 cup margarine, soft
1/2 cup fine packed dark brown sugar
1/2 cup honey
1/2 cup molasses
1/4 cup cream sherry
3 large eggs
3 cups all-purpose flour
3 tablespoons ground ginger
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground mace
1 1/2 teaspoons ground nutmeg
1 teaspoon cream of tartar
1/2 cup warm milk (105-115)
2 tablespoons grated orange rind
1/4 cup orange juice
1 cup raisins
1 teaspoon baking soda
2 tablespoons warm water (105-115)

Steps:

Beat butter at medium speed of an electric mixer till creamy; gradually add sugar, beat well. Add honey, molasses and sherry, beat well. Add eggs one at a time, beat well after each addition.
Combine flour and next 5 ingredients; add to butter mixture alternate with milk, beginning and ending with four mixture. Mix at low speed after each addition till blended. Stir in orange juice, rind and raisins. dissolve soda in warm water; add to batter, stir well. Pour batter into greased 13x9x2 pan. Bake 350 for 40-45 minutes till toothpick tested comes out clean. cool in pan on wire rack.

Nutrition Facts : Calories 304.4, Fat 8, SaturatedFat 4.5, Cholesterol 59.7, Sodium 155.6, Carbohydrate 54.5, Fiber 1.5, Sugar 29.2, Protein 4.7

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your gingerbread.
Follow the recipe carefully. Don't skip any steps or substitute ingredients, as this could result in a failed gingerbread.
Preheat your oven before baking. This will help ensure that your gingerbread bakes evenly.
Bake the gingerbread until it is set in the center. A toothpick inserted into the center should come out clean.
Let the gingerbread cool completely before decorating. This will help prevent the decorations from melting or sliding off.
Be creative with your decorations. You can use a variety of frosting, candies, and other decorations to create a unique and festive gingerbread house.

Conclusion:

Mary Ball Washington's Gingerbread recipe is a delicious and festive treat that is perfect for the holidays. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a family favorite. So gather your ingredients, preheat your oven, and get ready to bake up some gingerbread memories!