Hi You Guys! As previously mentioned, my fabulous Aunt is a wonderful chef & baker. She’s got quite an array of skills and my mom and I always refer to her as the Martha Stewart of the family. Ironically, she is sharing a festive Martha Stewart recipe today with all of us! :) Enjoy!

When my niece, the lovely Marguerite Dunigan, aka TheAutumnGirl, asked me to write about a recipe to share this holiday season for her blog, I immediately thought of the gingerbread I have made every Thanksgiving and Christmas for . . . (drumroll) –  39 years!

Back in the mid 70’s when I was a new bride, I subscribed to a cooking magazine called Cuisine.  It is still around today, but not as popular as it once was.  Anyway, I cut out this gingerbread recipe, and you will never guess to whom it belonged – Martha Stewart!  Now this is back in the pre-Martha days.  The days before she became a household name, a maven, an icon if you will.  She had started a catering business in New York City in the early 70’s, and there some buzz about her.  Not many anticipated the influence she would have on the generations of people worldwide in the next few decades.   This recipe was everything you’d want  gingerbread to be – dark and rich and full of flavor.  Simply delicious.  Martha had the cake beautifully presented – one of her soon to be trademarks.  It was shimmering in a confection sugar dress on a pretty cake stand.  I can still see the pretty gingerbread photo in my mind.  Because this recipe is so old, I could not find it on the internet.  So whoever reads this is the lucky keeper of an original gingerbread of Martha Stewart’s.  Hold on to it and give it a try.  I don’t think you’ll be disappointed.  In fact, it may become a tradition in your home as well.  Cheers!

Martha Stewart Gingerbread Cake  

1 cup sugar

1 cup molasses

1 cup butter, melted

3 eggs, room temperature

3 cups sifted unbleached flour

1 tablespoon baking soda

1 tablespoon ground ginger

2 teaspoons ground cinnamon

1 teaspoon cloves

1 teaspoon freshly grated nutmeg

1/2 teaspoon salt

11/4 cups boiling water

Powdered sugar

Preheat oven to 350°

Beat the sugar, molasses, butter and eggs in a large mixer bowl until smooth.

Mix together in a different bowl, the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.  Alternately add this with the boiling water to the wet mixture.  Pour into a well floured and greased 9-10 inch fluted tube or bundt pan.  Place tin foil under your pan or on the rack below for any overflow.  Bake until a wooden pick can be inserted to the middle of the cake and come out clean, about 40 minutes.  Cool in pan for at least 15 minutes, then loosen cake from edges of pan and invert onto a rack till completely cool.  When cool, put some powdered sugar into a little sieve and sprinkle over cake.

Cheers!

Peggy

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