Yield: 16 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Brown sugar |
| 1 cup | Molasses |
| 1 cup | Boiling water |
| 6 tablespoons | Butter |
| 1½ teaspoon | Baking soda |
| ¾ teaspoon | Salt |
| 2 \N | Eggs |
| 2¼ cup | Flour |
| 1½ teaspoon | Cinnamon |
| 1½ teaspoon | Ginger |
| ¼ teaspoon | Ground cloves |
| ⅓ cup | Crystallized ginger; finely chopped |
| 6 tablespoons | Butter |
| 6 ounces | Cream cheese |
| 2 cups | (approx) powdered sugar |
| 1 teaspoon | Vanilla |
| ¼ cup | Crystallized ginger; finely chopped |
GINGER CREAM CHEESE ICING
From: pasquale@... (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 9x13" pan. Bake at 350 for ½ 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.
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