| 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 <duncan@VIANET.ON.CA>
A Message from our Provider:
“God Answers Knee Mail”