| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 4 | oz | (1 stick) sweet butter |
| 1/2 | c | Light or dark brown sugar |
| 1/2 | c | Molasses or cane syrup |
| 2 | Eggs | |
| 1 1/2 | c | All-purpose flour |
| 1/2 | ts | Baking soda |
| 1 | tb | Ground ginger, or to taste |
| 1 | ts | Cinnamon |
| 1/2 | ts | Cloves |
| 1/2 | ts | Allspice |
| 2 | ts | Vanilla extract or brandy |
| 1/2 | c | Buttermilk (or milk with a little yogurt stirred in) |
| 1/4 | c | Unsalted butter, at room temperature |
| 1/4 | lb | Cream cheese, at room temperature |
| 1 1/2 | c | Icing (confectioner's) sugar, sifted |
| 1 | Teasp vanilla extract | |
| 1/4 | c | Finely chopped candied ginger |
INSTRUCTIONS
CREAM CHEESE GINGER ICING Makes one 9 inch cake, recipe is from Laurie Colwin's More Home Cooking. Sometimes I add raisins to gingerbread. Cream butter and brown sugar. Beat until fluffy and add molasses. Beat in eggs. Add dry ingredients, then vanilla and buttermilk. Turn into a buttered cake pan and bake in a preheated 350-degree oven for between 20 and 30 minutes. (Check after 20.) Cream Cheese Ginger Icing: Beat together the butter and cream cheese until smooth. Add sugar and beat until smooth. Mix in the vanilla and candied ginger. Chill briefly before frosting the gingerbread. Posted to FOODWINE Digest 29 October 96 Date: Wed, 30 Oct 1996 00:55:30 -0500 From: Leslie Duncan <[email protected]>
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