| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cake | 16 | Servings | |
INGREDIENTS
| 1 | c | Brown sugar |
| 1 | c | Molasses |
| 1 | c | Boiling water |
| 6 | tb | Butter |
| 1 1/2 | ts | Baking soda |
| 3/4 | ts | Salt |
| 2 | Eggs | |
| 2 1/4 | c | Flour |
| 1 1/2 | ts | Cinnamon |
| 1 1/2 | ts | Ginger |
| 1/4 | ts | Ground cloves |
| 1/3 | c | Crystallized ginger; finely chopped |
| 6 | tb | Butter |
| 6 | oz | Cream cheese |
| 2 | c | (approx) powdered sugar |
| 1 | ts | Vanilla |
| 1/4 | c | Crystallized ginger; finely chopped |
INSTRUCTIONS
GINGER CREAM CHEESE ICING From: pasquale@Lanl.GOV (Gina Pasquale) Date: Thu, 18 May 1995 17:10:13 GMT I tried this recipe last night and everyone wanted the recipe. So, thought I'd post. The secret is the crystallized ginger. Give it a try! Hot and Sweet Gingerbread (from "King Arthur Flour Baker's Catalogue"). Mix together 1st 4 ingredients. Then add next 3 ingredients to first mixture. Sift next 3 ingredients together in a separate bowl. Add dry ingredients to first mixture. Then stir in ginger. Pour into greased and floured 9x13" pan. Bake at 350 for 1/2 hour. Cool on wire rack. Frost, then chill. Ginger Cream Cheese Icing: Beat together butter and cream cheese. Then add vanilla, then beat in sugar. Then stir in ginger. REC.FOOD.RECIPES ARCHIVES /CAKES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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