| 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”