Recipe - Raisin Gingerbread With Ginger Icing

2/3 cup Dark brown sugar, firmly
packed
2/3 cup Molasses
2/3 cup Boiling water
One fourth cup Unsalted butter, at room
temp., cut into chunks
1 teaspoon Baking soda
1 Extralarge egg, well beaten
One half cup Dark raisins
1 One half cup Sifted allpurpose flour
1 teaspoon Ground cinnamon
1 teaspoon Ground ginger
One fourth teaspoon Ground cloves
One fourth cup Finely chopped candied
ginger

ICING
One fourth cup Unsalted butter, at room
temperature]
One fourth pound Cream cheese, at room
temperature
1 One half cup Confectioner's (icing)
sugar, sifted
1 teaspoon Vanilla extract
One fourth cup Finely chopped candied
ginger

This one is from Starbucks "Passion for Coffee" Cookbook. Leslie.

Preheat oven 350 F. Butter and flour a 9 inch square baking pan.

In a large bowl, combine brown sugar, molasses, boiling water and butter.
Blend together by hand or with an electric mixer on low. While the mixture
is still hot, add the baking soda, eggs and raisins.

In a small bowl, resift the flour with the cinnamon, ginger and cloves.
Stir into the molasses mixture. Add the candied ginger and mix well but
without incorporating too many air bubbles.

Pour the batter into the prepared pan. Bake until a wooden toothpick
inserted in the center comes out clean, 3540 minutes. Cool completely.

Icing: Beat together butter and cream cheese until smooth. Add sugar and
beat until smooth. Mix in vanilla and candied ginger.

Posted to FOODWINE Digest 02 Dec 96

From: Leslie Duncan duncan@VIANET.ON.CA

Date: Tue, 3 Dec 1996 13:40:38 0500