![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqOMCglYy2CTTQxAd-OVp-1DI5lrBqYrhDvsCQp96AKO_doeqWD7OVOxg21NXP8peCVp4n9FEo3oZIOnrTciNwEW1_QRBSouLW1PtirNErlt4bRIZFXGsBzX765m55lZfxvJZoiM3_aCQz/s320/gingerbread.jpg)
A Yule treat, this spicy-sweet bread is alway on my table. This is what you will need to make some of your own.
1/2 stick butter.
1/2 cup molasses.
1 large free-range egg.
1/2 cup unbleached all-purpose flour.
2 reasppons cinnamon.
2 teaspoons ginger.
1/4 teaspoon cloves.
1/4 teasppon salt.
1 teasppon baking soda
1/2 cup boiling water.
1/2 cup orange marmalade or good apricot jam.
1/2 cup finely chopped pecans or walnuts (opional)
Preheat over to 350 degrees.
In a small sausepan, gently melt the butter with the molasses and set aside.
In a mixing bowl, combine the egg and brown sugar and beat well. Pour in the melted butter and molasses mixture and beat with an electric mixer to blend well. Then, (the fun part), by hand, stir in the flour, spices and salt, just enough to blend.
Add the baking soda to the boiling water and stir well. Pour the soda water into the batter and gently mix. Add the marmalade and pecans, again , stirring just until mixed.
Pour the gingerbread batter into a lightly greased 8 x 8 inch or 9 x 9 inch pan. Bake for about 30 minutes. The gingerbread is ready when a toothpick inserted into the center emerges clean. Let the pan cool for 10 minutes, then insert a knife around the edges of the pan to loosen the bread. Gently invert, placing onto a plate.
Serve simply as squares dusted with powdered sugar or topped with a spoonful of shipped cream. ENJOY!