There are some things that the camera just doesn’t have time to capture before we devour something in our house. My favorite gingerbread is definitely one of those things. I found this recipe while reading MFK Fisher’s The Art of Eating. I have only made this version since and I will continue to do so for all of time–it’s that good.
The flavors of this gingerbread hearken to an old-fashioned cake–spicy, extremely moist, and irresistible. It is not super sweet, somehow making it really easy to take large hunks each time you pass the kitchen (or, at least that is what I have been doing!). This gingerbread is what makes the dreary, cold, and rainy fall / winter days bearable for me because I think “there’s always gingerbread” that can be made. And I honestly look forward to it. There just seems something wrong with making this cake-like bread when it’s warm and sunny out–I’ve never been able to make myself do it. So I make sure to utilize the cold and cloudy days of the winter very wisely, with several of these made throughout the season 
.
I had a massive persimmon picking session this weekend with the Portland Fruit Tree Project. We arrived at the designated spot and gazed at an amazingly bountiful persimmon tree, gluttonous for those sweet and tender fruits. They are now all lined up on my dining room window sill waiting for optimum ripening. I’ve been doing some good research about different uses for persimmons. So far, my favorite is for a pudding (which I’ve made before and was mind blowing).
But I now have 17 pounds of persimmons I have got to find something to do with. Any of you have a favorite recipe? Or have always wanted to try a recipe with persimmons but haven’t been able? I’d love to know because I’ve got a lot to use!
Edith’s Gingerbread, The Art of Eating
*This recipe is old–the original instructions are actually quite confusing because there are a lot of little steps to take with each ingredient. So, I’ve rewritten it in a way that I hope is easier for you to understand and easily follow more consecutively*
First
1/4 cup earth balance or butter (she calls for shortening–if you use it, try non-hydrogenated)
1/4 cup sugar
–Cream the butter and sugar together in a bowl.
Second
1/2 cup molasses
1/2 teaspoon baking soda
–Whisk the baking soda into the molasses well, then using a spatula transfer into the creamed butter and sugar bowl. Mix well.
Third
In yet another bowl, whisk together…
1 teaspoon cinnamon
1-2 teaspoons ginger (I like it on the spicy side)
1 teaspoon cloves
1/2 teaspoon salt
1 1/4 cups flour
1 teaspoon baking powder
–After you’ve whisked these, set bowl aside.
Fourth
3/4 cup boiling water
1/4 teaspoon baking soda
–Add the baking soda to the boiling water. Alternate adding to the creamed butter, sugar, molasses mixture with the dry ingredients.
Fifth
1 egg
–Add a slightly beaten egg to the entire mixture until combined.
Finally
Pour into a prepared (buttered and floured) square pan. Place into center rack in a preheated oven of 325 degrees F. Bake for 20 minutes or until a toothpick is inserted in the center and comes out clean. *I had to bake mine for about twice that amount of time (40 mins) and I am not sure if it is because of my oven in particular or if back then ovens were just a heckuva lot hotter due to being wood burning or something. Just make sure you check yours after 20 minutes, if it looks completely underdone and the center is still wobbly, not to worry, just put it back in there for ten more minutes, check it and it may even need five to ten more minutes after that to be completely baked in the middle.
This gingerbread is worth it!
Cheers!
