Frosted gingerbread

12 Servings

Ingredients

Quantity Ingredient
2 cups All-purpose flour
¼ teaspoon Salt
½ teaspoon Mixed Spice
1½ teaspoon Ground ginger
1 teaspoon Baking soda
¼ cup Light corn syrup
¼ cup Molasses
⅓ cup Hard margarine
½ cup Dark-brown sugar
2 Eggs, beaten
1 cup Milk
1 pack Cream cheese, softened (3 oz
1 cup Powdered sugar
Crystallized ginger slices

Directions

Preheat oven to 325'F. (165'C.). Grease an 11x7" baking pan. Line bottom and sides with greased waxed paper, allowing paper to stand 1" above sides of pan. Sift flour, salt, Mixed Spice, ginger and baking soda into a bowl. In a saucepan, combine corn syrup, molasses, margarine and brown sugar and heat gently until melted. Stir into flour mixture and add eggs and milk. Stir until evenly mixed.

Pour into prepared pan and bake in preheated oven 45-50 minutes or until well risen and baked through. Cool in pan, turn out and remove waxed paper. To make icing, put cream cheese into a bowl and soften well. Gradually sift powdered sugar into cream cheese and mix well, using a fork, to make a soft creamy mixture. Spread icing over cold cake. Using blade of a knife, form a rippled effect on icing.

Decorate with crystallized ginger. Cut into 12 pieces.

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