“One of the better-known family connected gingerbread recipes is attributed to George Washington’s mother, Mary Ball Washington, who is said to have served it to the Marquis de Lafayette when he visited her in Fredericksburg toward the end of her life; it came to be called Lafayette gingerbread in honor of the beloved French general.” Nancy Carter Crump, Dining with the Washingtons 

This modern version of the recipe, from Saveur Magazine, departs from the 18^th century original by including baking soda, which was not used for leavening in the 1780s.  Buttermilk also is added to provide the acid required to combine with the soda and create the carbon dioxide bubbles that cause the bread to rise.  Mary Washington’s recipe would probably have had a much denser texture (see Leavening Lessons).

3 cups flour, plus more for flouring baking pan

2 tablespoons ground ginger

1-1/2 teaspoons ground cinnamon

1 teaspoon baking soda

1 teaspoon freshly grated nutmeg

1 teaspoon ground mace

1 cup raisins

¾ cup buttermilk

1 tablespoon grated orange zest, plus 1/3 cup fresh juice

8 tablespoons unsalted butter, softened, plus more for greasing

½ cup packed dark brown sugar

1 cup unsulfured molasses

3 eggs

fairy butter or whipped cream, for serving (optional)

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1.   Heat oven to 350*.

2.  Whisk flour, ginger, cinnamon, baking soda, nutmeg and mace together in a bowl. 

3.   Stir raisins, buttermilk, orange zest and juice together in another bowl. 

4.   Using a hand or a stand mixer, beat butter and sugar in a bowl until fluffy.  Stir in molasses.  Add the eggs, one at a time, beating well after each until smooth.  Add dry and wet ingredients alternately, beginning and ending with dry, beating until smooth.

5.  Pour batter into a greased and floured 9 by 13 inch baking pan.  Bake until a knife inserted in center comes out clean, 40 to 45 minutes. 

6.  Let cool before slicing.  Serve with fairy butter or whipped cream if you like.