Over time many dishes have been recklessly and needlessly consigned to holidays. What’s sad and paradoxical about this consignment is that many dishes we prepare only for the holidays are those that bring us the greatest comfort, that make us feel most at home and closest to the hearts of our lives. Let’s make gingerbread any day of the year.
Cream a stick of unsalted butter with a half cup of light brown sugar, beat until fluffy, and mix well with two eggs and a half cup of sorghum molasses. Mix one and a half cups of flour with a half teaspoon of baking soda, a teaspoon each of cinnamon, ground cloves, and allspice along with a heaping tablespoon of ground ginger. Add two teaspoons vanilla and a half cup buttermilk. Pour batter into a buttered loaf pan and bake at 350 for about an hour.
If you can, cool before slicing. I never can.
