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On Fri, 14 Sep 2018 23:28:28 -0000 (UTC), Wayne Boatwright
> wrote: >I've been making this most of my life. I've tried many other >gingerbread recipes, but alway come back to this one. My >grandmother's cook had it written on an index card. > >Rich Spicy Gingerbread with Soft Lemon Frosting >------------------------------------------------------- >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 Cloves >1 cup Boiling Water >1 Teaspoon Grated Orange Zest, or orange extract >Lemon Frosting >2 Tablespoons Unsalted Butter, Melted >2 1/2 Cups Confectioner's Sugar, Approximately >3 Tablespoons Fresh Lemon Juice >1 Teaspoon Lemon Zest, Grated >Lemon Sauce > >1. Preheat oven to 350 degrees F. > >2. Combine all dry ingredients in medium bowl and blend well with >whisk. Set aside. > >3. In mixer bowl, combine melted butter, sugar and molasses. Beat >on low speed until well combined. > >4. Add egg to mixture and beat on low speed until mixture is >smooth. > >5. Add dry ingredients to mixer bowl alternatively with boiling >boiling water, mixing until just combined. > >6. Bake in greased 9-inch square pan 35 minutes, or until firm to >touch and toothpick inserted in middle of cake comes out clean. Cool >to room temperature. > >7. NOTE: Do not check cake for doneness until it has baked for a >full 35 minutes. To do so may cause it to fall in the center. Do >not open the oven door before then either. > >9. 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. Thank you, Wayne. That sounds delicious. Janet US |
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