Orange pecan gingerbread
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter or margarine, softened |
| ½ | cup | Granulated sugar |
| 2 | larges | Eggs |
| ½ | cup | Molasses |
| 1½ | cup | All-purpose flour |
| 1 | teaspoon | Ground cinnamon |
| 1 | teaspoon | Ground ginger |
| ½ | teaspoon | Baking soda |
| ¼ | teaspoon | Salt |
| ½ | cup | Orange juice |
| ½ | cup | Raisins |
| ½ | cup | Chopped pecans |
| ½ | teaspoon | Grated orange peel |
| Orange-Cream-Cheese Frosting | ||
Directions
In large bowl beat butter. sugar and eggs well. Stir in molasses. Combine flour, cinnamon, ginger, baking soda and salt. Add alternately with orange juice to butter mixture, stirring until well blended. Stir in raisins, pecans and peel. Turn into greased 9-inch square pan bake in preheated 350f oven 35 minutes or until pick inserted in center comes out clean. Frost while warm. Serve warm or cooled. Makes 8 servings.
Recipe by: a woman's magazine Posted to MC-Recipe Digest V1 #604 by Dianne Larson Ward <dianne@...> on May 09, 1997