Today our family strain of sourdough turns 19 years old. Aly has made 18-hour bread for the homestead, and we’ll also likely have more of the sourdough gingerbread she tried for the first time recently.
I’m really fond of gingerbread, both in cookie and cake form. This is a cake. As usual, I lost the bid for added raisins, but this super moist recipe doesn’t need them, necessarily.
Aly found this recipe in our trusted source: Cooking Alaskan (paid link) check your local independent bookstore. Continue reading