| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 2/3 | c | Dark brown sugar, firmly |
| packed | ||
| 2/3 | c | Molasses |
| 2/3 | c | Boiling water |
| 1/4 | c | Unsalted butter, at room |
| temp. cut into chunks | ||
| 1 | t | Baking soda |
| 1 | Extra-large egg, well beaten | |
| 1/2 | c | Dark raisins |
| 1 1/2 | c | Sifted all-purpose flour |
| 1 | t | Ground cinnamon |
| 1 | t | Ground ginger |
| 1/4 | t | Ground cloves |
| 1/4 | c | Finely chopped candied |
| ginger | ||
| 1/4 | c | Unsalted butter, at room |
| temperature] | ||
| 1/4 | lb | Cream cheese, at room |
| temperature | ||
| 1 1/2 | c | Confectioner's, icing |
| sugar sifted | ||
| 1 | t | Vanilla extract |
| 1/4 | c | Finely chopped candied |
| ginger |
INSTRUCTIONS
This one is from Starbucks "Passion for Coffee" Cookbook. -Leslie. Preheat oven 350 F. Butter and flour a 9 inch square baking pan. In a large bowl, combine brown sugar, molasses, boiling water and butter. Blend together by hand or with an electric mixer on low. While the mixture is still hot, add the baking soda, eggs and raisins. In a small bowl, resift the flour with the cinnamon, ginger and cloves. Stir into the molasses mixture. Add the candied ginger and mix well but without incorporating too many air bubbles. Pour the batter into the prepared pan. Bake until a wooden toothpick inserted in the center comes out clean, 35-40 minutes. Cool completely. Icing: Beat together butter and cream cheese until smooth. Add sugar and beat until smooth. Mix in vanilla and candied ginger. Posted to FOODWINE Digest 02 Dec 96 From: Leslie Duncan <duncan@VIANET.ON.CA> Date: Tue, 3 Dec 1996 13:40:38 -0500
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Nutrition (calculated from recipe ingredients)
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Calories: 3660
Calories From Fat: 1175
Total Fat: 133.8g
Cholesterol: 368.8mg
Sodium: 1779.7mg
Potassium: 4535.8mg
Carbohydrates: 605g
Fiber: 9.8g
Sugar: 366g
Protein: 30.3g