Raisin gingerbread with ginger icing

1 Servings

Ingredients

Quantity Ingredient
⅔ cup Dark brown sugar, firmly packed
⅔ cup Molasses
⅔ cup Boiling water
¼ cup Unsalted butter, at room temp., cut into chunks
1 teaspoon Baking soda
1 Extra-large egg, well beaten
½ cup Dark raisins
1½ cup Sifted all-purpose flour
1 teaspoon Ground cinnamon
1 teaspoon Ground ginger
¼ teaspoon Ground cloves
¼ cup Finely chopped candied ginger
¼ cup Unsalted butter, at room temperature]
¼ pounds Cream cheese, at room temperature
1½ cup Confectioner's (icing) sugar, sifted
1 teaspoon Vanilla extract
¼ cup Finely chopped candied ginger

Directions

ICING

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@...> Date: Tue, 3 Dec 1996 13:40:38 -0500

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