A fan asked me to post this recipe since she read about them in one of my books. Mr. B's Grammy made these and the first year we were married I copied it from her recipes. I now have it framed and sitting in my kitchen. As you can see, it's been used a lot through the past forty plus years.
The paper finally got so worn that it was as soft as fine cotton so I decided I'd have to do something to preserve it. The stain is Brer Rabbit syrup and the scribbles on the side are notes.
1 Pint of Brown Sugar
2 pints of Brer Rabbit New Orleans Syrup
1 Pint of boiling water
1 1/2 pints of melted lard (I use Crisco these days but not oil)
2 teaspoons of cinnamon
2 Tablespoons of ginger
2 Tablespoons of baking soda
Flour to make stiff (about 5 pounds)
Mix the brown sugar, syrup, spices and lard. Add the baking soda to the hot water and stir into the m mixture, then add flour to make stiff. The last of the flour will be worked in with your hands.
Pat onto cookie sheets (about 4 sheets is what this will make) and bake at 350 degrees until done. Turn upside down on either wax paper or a kitchen towel. When completely cool glaze and cut into squares. Store in an airtight container.
NOTE: I like to make these about a month before I need them because the longer the sit in an airtight container the better they are.
GLAZE: Powdered sugar, one teaspoon of vanilla and enough water to make a semi-thick frosting. This will harden with time and make a thin coating of sweetness on top of your ginger cakes. Be sure to use wax paper between the layers when you store them. I use an old Christmas popcorn tin and hide it or the kids will eat every one of them before they are aged. They tell me that they like them just as well that very day as they do a few weeks down the road!