Ginger Bread

This recipe is attributed to George Washington’s mother, Mary Ball Washington.

Preheat oven to 350° F. Butter a 9” square cake pan.
½ cup Country Cream Butter – softened
½ cup plus 2 tbsp. dark brown sugar – packed
1 cup molasses
2 ¾ cups sifted flour
1 tbsp. ground ginger
1 tsp. ground cinnamon
½ tsp. ground cloves
¼ tsp. ground allspice
2 large Eggland’s Best eggs, plus 2 large egg whites, lightly beaten
¼ cup Longmont Dairy orange juice
1 tbsp. grated orange zest

In a large bowl, beat together the butter and the brown sugar until fluffy. Add the molasses and beat until well combined. Sift the flour and all spices together. Alternately add the eggs and egg whites, and the flour to the butter mixture, beating well after each addition. Add the orange juice and zest and beat until the batter is smooth and light. Pour into the prepared pan and bake for 35 to 45 minutes or until a toothpick comes out clean. Cool completely before slicing.