| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cyberealm, Desserts, Cakes | 12 | Servings | |
INGREDIENTS
| 2 1/2 | c | Flour [sifted] |
| 1 | c | Sugar |
| 3 | Eggs | |
| 1 | c | Molasses [light] |
| 3/4 | c | Water [hot] |
| 1 | ts | Baking soda |
| 1 1/2 | ts | Ginger [ground] |
| 1/2 | ts | Nutmeg |
| 1/4 | ts | Salt |
| 1 | c | Butter |
| 1/2 | c | Sugar |
| 2 | tb | Corn starch |
| 1 | c | Water |
| 1/4 | c | Butter |
| 1 | ts | Lemon peel [grated] |
| 1 | ds | Salt |
| 1/4 | c | Lemon juice |
INSTRUCTIONS
FROM CHEF FREDDY'S FOR THE CAKE FOR THE TOPPING To make the gingerbread cake... *Pre-heat the oven to 375° and grease & flour a 9" x 13" baking pan... 1) Sift together the flour, baking soda, spices, and the salt; mixing well, then set aside... 2) In a large bowl, mix together the butter, sugar, and the eggs, with an electric mixer on high speed. Mix `til smooth and fluffy, about 5 min., then add in the molasses, hot water and the flour mixture, beating `til smooth. 3) Turn the batter into the prepared baking pan and bake 35 to 40 min. or `til wooden pic inserted in center comes out clean... For the sauce: 1) In a small sauce pan, bring the water to a boil over med.-high heat, combining the sugar and corn starch into it... 2) Reduce the heat and stir `til mixture is thickened and translucent, about 5 min... 3) Reomve from the heat and stir in the the remaining ingredients mixing well. Cool PARTIALLY and spoon WARM, over each individual serving of warm ginger bread cake... *Note: The topping is made by taste, adding or deleating sugar as desired... **Variations: The lemon ingredients may be replaced with equal amounts of lime or orange ingredients... Source: Mrs. Barbara Piddock (Grogg's wife), Clayton NY Typed for you by Fred Goslin in Watertown NY on Cyberealm Bbs, Home of KookNet at (315) 786-1120 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Jesus: so far ahead of his time that we’re still no closer to catching up”