Edith's gingerbread from The Art of Eating, 50th Anniversary Edition by M.F.K. Fisher

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jdub1371 on April 03, 2020

    Very good moist, dark gingerbread. It's not very sweet, so for eating plain I would add another 1/4 cup sugar. I used coconut oil for the shortening and a very generous teaspoon of ginger and I would still like more (I would increase all the spices and maybe add some nutmeg or mace as well). My edition does not have amounts listed for the cloves and salt, so I used 1/2 tsp each. That amount of salt was just right. I also dropped a big dollop of blackstrap molasses into the measuring jug and then filled it to the half cup mark with regular dark molasses. There is some faffing about with boiling water and the divided additions of baking soda, but worth it as this is such a good cake. Mine took 24 minutes instead of the indicated 20, but my oven runs a tad cool. This recipe is widely available online.

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