| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cake |
12 |
Servings |
INGREDIENTS
| 3/4 |
c |
Butter/margarine |
| 3/4 |
c |
Sugar |
| 2 |
|
Eggs |
| 3/4 |
c |
Molasses |
| 2 1/2 |
c |
Flour |
| 2 |
ts |
Powdered ginger |
| 1 1/2 |
ts |
Cinnamon |
| 1/2 |
ts |
Cloves |
| 1/2 |
ts |
Nutmeg |
| 2 |
ts |
Baking soda |
| 1/2 |
ts |
Baking powder |
| 1 |
c |
Boiling water |
| 1 |
c |
Sugar |
| 1/2 |
c |
Yogurt |
| 1/2 |
ts |
Baking soda |
| 1/2 |
ts |
Whole cloves (up to) |
| 1/2 |
c |
Butter |
INSTRUCTIONS
CAKE
GLAZE
From: cazeved1@cc.swarthmore.edu (Celina R. Azevedo)
Date: Mon, 11 Oct 1993 18:07:12 GMT
I am posting in response to the request for gingerbread recipes. This is a
really scrumptious recipe my mother got out of a ladies' aid society type
cookbook from the 1960's. The yogurt glaze is what makes it--strange but
true.
NOTE: this would probably be great with freshly grated ginger, too, but I'm
not sure what the equivalent amount would be.
Preheat the oven to 325. Beat the butter with the sugar until light and
fluffy. Add the eggs and the molasses. Sift the dry ingredients together,
then add them to the butter-sugar mixture alternately with the boiling
water. Mix just until smooth. Pour into a greased 9x9 inch baking dish and
bake for
40 minutes. Meanwhile, make:
GLAZE: Mix all the ingredients in a saucepan and boil for 1 minute. If
you're squeamish about the whole cloves, take them out after boiling. As
soon as the gingerbread comes out of the oven, prick it all over with a
toothpick and pour the glaze on. Allow it to set for several hours.
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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