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
-GINGER CREAM CHEESE ICING-
6 tb Butter
6 oz Cream cheese
2 c (approx) powdered sugar
1 ts Vanilla
1/4 c Crystallized ginger; finely
-chopped
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 9×13″ 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,
Yields
16 Servings