Martha Washington's Gingerbread Recipe

• 1 c. butter, softened
• 1 c. light brown sugar
• 1 c. molasses
• 1/2 c. hot lowfat milk
• 2 tbsp. powdered ginger
• 1 teaspoon cinnamon
• 2 tbsp. orange rind, grated
• 1 teaspoon baking soda
• 1/4 c. hot water
• 1/2 teaspoon nutmeg
• 1/8 teaspoon mace
• 1/4 c. brandy
• 3 lg. Large eggs, well beaten
• 3 c. plus 1 tbsp. flour
• 1 c. raisin
• 1 c. lowfat sour cream

1. Cream butter and sugar till fluffy.
2. Add in molasses, lowfat milk and spices; beat well.
3. Add in the brandy.
4. Alternate adding the flour and beaten Large eggs on low speed of your electric mixer.
5. Add in the juice and rind.
6. Add in the baking soda dissolved in hot water; beat well.
7. Flour the raisins with the 1 Tbsp.
8. flour held back and fold into the batter.
9. Stir in the lowfat sour cream.
10. Bake at 350 degrees for 35 - 45 min in a 13 x 9 inch pan.
11. Serve with lemon sauce or possibly whipped cream.

butter, light brown sugar, molasses, milk, powdered ginger, cinnamon, orange rind, baking soda, hot water, nutmeg, mace, brandy, eggs, flour, raisin, sour cream

Taken from cookeatshare.com/recipes/martha-washington-s-gingerbread-43261 (may not work)