GINGERBREAD

3-3/4 cups flour
1 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1 TBS ground ginger
1-1/2 tsp. ground cinnamon
1 tsp. ground coriander
1/2 to 1 tsp. aniseed (to your taste)
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
2 large eggs, lightly beaten
1/4 cups honey
1 cup warm water
1/3 cup dark rum

Butter & sugar for pan

1. Butter a loaf pan and sprinkle in the sugar. Preheat oven to 400°.

2. Mix the dry ingredients in a bowl and form a well in the center.

3. In a small bowl, whisk the eggs, honey, water and 2 TBS. of the rum together.

4. Pour the liquids into the well. Stir into the dry ingredients until well combined. The batter will be smooth and very thick. Spread the batter into the prepared pan.

5. Bake for 15 minutes. Turn the oven to 325° and continue baking for 40 to 45 minutes. Tester should come out clean when done. Turn the bread out onto a rack to cool. Use the remaining rum to brush on the warm bread. May be served warm or at room temperature.


For an elegant bread spread, combine one stick of softened butter, finely grated zest of one orange, 2 tablespoons of orange marmalade, and 1 tablespoon of Grand Marnier.