| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
American |
Cakes |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Sifted all-purpose unbleached flour |
| 1 |
ts |
Baking soda |
| 2 |
ts |
Ground ginger |
| 3/4 |
ts |
Cinnamon |
| 1/4 |
ts |
Ground cloves |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Butter, at room temperature |
| 3/4 |
c |
Firmly packed dark brown sugar |
| 1 |
|
Egg, lightly beaten |
| 1/2 |
c |
Dark table molasses (not blackstrap) |
| 1/2 |
c |
Boiling hot coffee |
|
|
Garnish: Confectioners sugar, optional |
INSTRUCTIONS
Preheat the oven to 350F. Lightly grease and flour an 8-inch square pan.
Set aside. Sift together the flour, baking soda, ginger, cinnamon, cloves,
and salt. Set aside. In a bowl, beat the butter until creamy, then
gradually add the sugar, beating until fluffy. Add the egg and beat until
smooth, then beat in the molasses. Add the dry ingredients alternately with
the boiling coffee, mixing until just combined. (The batter will be thin.)
Pour into the prepared pan. Bake for about 35 minutes, or until a cake
tester inserted in the center of the cake comes out clean. Cool on a wire
rack. To make a special presentation, you can top the gingerbread with a
design made from confectioners sugar. To do so, use a triple thickness of
decorative paper doilies. Remove any excess uncut paper. Fasten the doily
to the top of the gingerbread with toothpicks or pins. Sprinkle over and
around the doily with sifted confectioners sugar. Remove the picks or pins
and lift the doily straight up. There should remain a lacy snowflake design
of powdered sugar.
YIELD: 6 to 8 servings
Recipe by: The Great American Dessert Cookbook
Posted to EAT-L Digest 03 Feb 97 by Sean Coate <swcoate@PEGANET.COM> on Feb
4, 1997.
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