Tuesday, November 8, 2011

An Old Fashoned Holiday Gingerbread

I took a few recipes and my own research to come up with this Gingerbread.  It has a great deep spicy flvour that I hope you will enjoy as much as I had putting it together.


1/4 C White Sugar
1/4 C Dk Brown Sugar
1/2 C Soften Butter
 2 Room Temp Eggs

1 1/4 C Full Flavour Molasses
1/2 C Milk
1/2 C Applesauce
1/3 to 1/2 Crystallized Ginger Chips
2 1/2 C AP Flour
1 1/2 Teas Baking Soda
1 Teas Ground Nutmeg
1 1/2 Teas Ground Cinnamon
2 Teas Ground Ginger
1 Teas Ground Clove
1/2 Teas Salt

3/4 C HOT Water


- Preheat oven 330 degrees.  Grease and flour a 9 x 13 pan
- In a large mixing bowl cream sugars and butter until light and fluffy.  Beat in eggs, one at a time.  Then add molasses, milk, applesauce and - 

 - crystallized ginger chips.  
- In a separate bowl sift flour and other dry ingredients.  Add by the spoon full to the wet mixture until well incorporated.  Stir in the HOT water by hand until well blended.  Pour into prepared pan.
- Bake for about 30 - 40 minutes, checking at 30 minutes with a toothpick to see if done (mine wasn't and took about 7 more minutes)  When toothpick comes out clean - your gingerbread is done - remove from oven - and let cool completely if you are going to frost.  You can serve it warm as is or with a lemon curd, cream or whatever you want.

Lemon Frosting

8 0z Room Temp - Cream Cheese
1/4 c soft Butter
Zest of 1 lemon
2 TLBS Lemon Juice
1 C Icing Sugar (or enough o make it as stiff as you wish)

Blend the cream cheese and butter together, add zest and juice.  The add by spoon fulls the icing sugar to the consistency you wish.  Spread over cooled cake. - Enjoy!!

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