| 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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