On Dec 24, 4:57*pm, Wayne Boatwright >
wrote:
> This is a very spicy gingerbread that I always make at Christmas. *I baked
> one today, although I usually bake it at least a day earlier and seal it
> well for a day or two before serving.
>
> * Exported from MasterCook *
>
> * * * * * * * * Rich Spicy Gingerbread With Lemon Frosting
>
> Recipe By * * : Wayne Boatwright
> Serving Size *: 8 * * Preparation Time :0:00
> Categories * *: Cakes, Desserts
>
> * Amount *Measure * * * Ingredient -- Preparation Method
> -------- *------------ *--------------------------------
> * * * * * * * * * * * * Gingerbread
> * * *1/2 * * * * * Cup *Unsalted Butter -- Melted
> * * *1/2 * * * * * cup *Granulated Sugar
> * 1 * * * * * * * *cup *Unsulphered Molasses
> * 1 * * * * * * * each *Egg
> * 2 1/4 * * * * * Cups *All-purpose Flour
> * * *1/2 * * *Teaspoon *Salt
> * 2 * * * * *Teaspoons *Baking Powder
> * 1 * * * * * Teaspoon *Baking Soda
> * 1 * * * * Tablespoon *Ground Ginger
> * 2 * * * * *Teaspoons *Ground Cinnamon
> * * *1/2 * * *Teaspoon *Ground Allspice
> * * *1/2 * * *Teaspoon *Ground Coriander
> * * *1/2 * * *Teaspoon *Ground Cardamon
> * * *1/2 * * *Teaspoon *Ground Cloves
> * 1 * * * * * Teaspoon *Orange Zest
> * 1 * * * * * * * *cup *Boiling Water
>
> * * * * * * * * * * * * Lemon Frosting
> * 1 * * * * Tablespoon *Unsalted Butter -- Melted
> * 1 1/2 * * * * * Cups *Confectioner's Sugar -- Approximately
> * 3 * * * *Tablespoons *Fresh Lemon Juice
> * 1 * * * * * Teaspoon *Lemon Zest
>
> Preheat oven to 350 degrees F.
>
> Combine all dry ingredients and orange zest in medium bowl and blend well
> with whisk. *Set aside.
>
> In mixer bowl, combine melted butter, sugar and molasses. *Beat on low
> speed until well combined.
>
> Add egg to mixture and beat on low speed until mixture is smooth.
>
> Add dry ingredients to mixer bowl alternatively with boiling water, mixing
> until just combined.
>
> Bake in greased 9-inch square pan 35-40 minutes, or until firm to touch and
> toothpick inserted in middle of cake comes out clean. *Cool to room
> temperature.
>
> For frosting, combine melted butter and half of the confectioner's sugar. *
> Begin beating on low speed while adding lemon juice. *Add enough of the
> remaining confectioner's sugar to form a thin, very soft frosting. *Spread
> evenly over gingerbread and allow to set before cutting.
>
> * * * * * * * * * * * * * * * * * * - - - - - - - - - - - - - - - - - - -
>
> --
> * * * * * * * * * * * * * * Wayne Boatwright * * * * * * * * * * * * * *
> * * * * * * * (correct the spelling of "geemail" to reply) * * * * * * *
> ************************************************** **********************
> Date: * * * * * * Wednesday, 12(XII)/24(XXIV)/08(MMVIII)
> ************************************************** **********************
> * * * * * * * * * * * * Today is: Christmas Eve * * * * * * * * * * * *
> * * * * * * * * * * * Countdown till Christmas Day * * * * * * * * * * *
> * * * * * * * * * * * * * * * 8hrs 10mins * * * * * * * * * * * * * * *
> ************************************************** **********************
> * * * * * * 'Try to get back on topic,' he said moderately. * * * * * *
> ************************************************** **********************

Wayne,
If you take a square of that gignerbread and dollop it generously with
lemon curd and a big dollop of real whipped cream. is that Haddon Hall
or Hatton Hall Gingerbread? It's how my mother used to do it (with
"Dromedary" Gingerbread Mix) ;-)
Lynn in Fargo