Recipe - Gingerbread Cake 2

4 ounce (1 stick) sweet butter
One half cup Light or dark brown sugar
One half cup Molasses or cane syrup
2 Eggs
1 One half cup Allpurpose flour
One half teaspoon Baking soda
1 tablespoon Ground ginger, or to taste
1 teaspoon Cinnamon
One half teaspoon Cloves
One half teaspoon Allspice
2 teaspoon Vanilla extract or brandy
One half cup Buttermilk (or milk with a
little yogurt stirred in)

CREAM CHEESE GINGER ICING
One fourth cup Unsalted butter, at room
temperature
One fourth pound Cream cheese, at room
temperature
1 One half cup Icing (confectioner's)
sugar, sifted
1 Teasp vanilla extract
One fourth cup Finely chopped candied
ginger

Makes one 9 inch cake, recipe is from Laurie Colwin's More Home Cooking.
Sometimes I add raisins to gingerbread.

Cream butter and brown sugar. Beat until fluffy and add molasses. Beat in
eggs. Add dry ingredients, then vanilla and buttermilk. Turn into a
buttered cake pan and bake in a preheated 350degree oven for between 20
and 30 minutes. (Check after 20.)

Cream Cheese Ginger Icing: Beat together the butter and cream cheese until
smooth. Add sugar and beat until smooth. Mix in the vanilla and candied
ginger. Chill briefly before frosting the gingerbread.
Posted to FOODWINE Digest 29 October 96

Date: Wed, 30 Oct 1996 00:55:30 0500

From: Leslie Duncan duncan@VIANET.ON.CA