Title: Gingerbread Cake 2
Categories: None
Yield: 1 Servings

4 oz (1 stick) sweet butter
1/2 c Light or dark brown sugar
1/2 c Molasses or cane syrup
2 Eggs
1 1/2 c All-purpose flour
1/2 ts Baking soda
1 tb Ground ginger, or to taste
1 ts Cinnamon
1/2 ts Cloves
1/2 ts Allspice
2 ts Vanilla extract or brandy
1/2 c Buttermilk (or milk with a
-little yogurt stirred in)

-------------------------CREAM CHEESE GINGER ICING-------------------------
1/4 c Unsalted butter, at room
-temperature
1/4 lb Cream cheese, at room
-temperature
1 1/2 c Icing (confectioner's)
-sugar, sifted
1 Teasp vanilla extract
1/4 c 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 350-degree 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