Recipe - Frosted Gingerbread

2 cup Allpurpose flour
One fourth teaspoon Salt
One half teaspoon Mixed Spice
1 One half teaspoon Ground ginger
1 teaspoon Baking soda
One fourth cup Light corn syrup
One fourth cup Molasses
1/3 cup Hard margarine
One half cup Darkbrown sugar
2 Eggs, beaten
1 cup Milk
1 pack Cream cheese, softened (3 oz
1 cup Powdered sugar
Crystallized ginger slices

Preheat oven to 325'F. (165'C.). Grease an 11x7" baking pan. Line bottom
and sides with greased waxed paper, allowing paper to stand 1" above sides
of pan. Sift flour, salt, Mixed Spice, ginger and baking soda into a bowl.
In a saucepan, combine corn syrup, molasses, margarine and brown sugar and
heat gently until melted. Stir into flour mixture and add eggs and milk.
Stir until evenly mixed.

Pour into prepared pan and bake in preheated oven 4550 minutes or until
well risen and baked through. Cool in pan, turn out and remove waxed paper.
To make icing, put cream cheese into a bowl and soften well. Gradually sift
powdered sugar into cream cheese and mix well, using a fork, to make a soft
creamy mixture. Spread icing over cold cake. Using blade of a knife, form a
rippled effect on icing. Decorate with crystallized ginger. Cut into 12
pieces.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini