Hot and sweet gingerbread

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


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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