Gingerbread cake 2

1 Servings

Ingredients

Quantity Ingredient
4 ounces (1 stick) sweet butter
½ cup Light or dark brown sugar
½ cup Molasses or cane syrup
2 Eggs
1½ cup All-purpose flour
½ teaspoon Baking soda
1 tablespoon Ground ginger, or to taste
1 teaspoon Cinnamon
½ teaspoon Cloves
½ teaspoon Allspice
2 teaspoons Vanilla extract or brandy
½ cup Buttermilk (or milk with a little yogurt stirred in)
¼ cup Unsalted butter, at room temperature
¼ pounds Cream cheese, at room temperature
1½ cup Icing (confectioner's) sugar, sifted
1 Teasp vanilla extract
¼ cup Finely chopped candied ginger

Directions

CREAM CHEESE GINGER ICING

Makes one 9 inch cake, recipe is from Laurie Colwin's More Home Cooking.

Sometimes I add raisins to gingerbread.

Cream butter and brown sugar. Beat until fluffy and add molasses. Beat in eggs. Add dry ingredients, then vanilla and buttermilk. Turn into a buttered cake pan and bake in a preheated 350-degree oven for between 20 and 30 minutes. (Check after 20.) Cream Cheese Ginger Icing: Beat together the butter and cream cheese until smooth. Add sugar and beat until smooth. Mix in the vanilla and candied ginger. Chill briefly before frosting the gingerbread.

Posted to FOODWINE Digest 29 October 96 Date: Wed, 30 Oct 1996 00:55:30 -0500 From: Leslie Duncan <duncan@...>

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