| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cake |
16 |
Servings |
INGREDIENTS
| 1 |
c |
Brown sugar |
| 1 |
c |
Molasses |
| 1 |
c |
Boiling water |
| 6 |
T |
Butter |
| 1 1/2 |
t |
Baking soda |
| 3/4 |
t |
Salt |
| 2 |
|
Eggs |
| 2 1/4 |
c |
Flour |
| 1 1/2 |
t |
Cinnamon |
| 1 1/2 |
t |
Ginger |
| 1/4 |
t |
Ground cloves |
| 1/3 |
c |
Crystallized ginger, finely |
|
|
chopped |
| 6 |
T |
Butter |
| 6 |
oz |
Cream cheese |
| 2 |
c |
approx powdered sugar |
| 1 |
t |
Vanilla |
| 1/4 |
c |
Crystallized ginger, finely |
|
|
chopped |
INSTRUCTIONS
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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