Re: Recipes Anyone?


> "Junebug" <junebug@xxxxxxxxxxxxxxx> wrote in message
> news:1Cyff.913$BU2.422@xxxxxxxxxxx
> > This cake has an old fashioned flavor and is a favorite.

YUM!!!! June, this sounds delicious.

The other day I made a Gingerbread Loaf with Mandarin Cream Cheese
Icing. Delicious, and reminded me of Christmas a bit. I got the loaf
recipe from the net, only it was a cake recipe so it changed the
cooking times. I'll give both cooking times for those who'd rather
make it into a cake. I made up the Icing, so I don't have any specific
measurements. I'll guess.

Soft Gingerbread Cake (or loaf)

Mix together
2 1/2 cups flour
1 tsp. cinnamon
1 tsp. ginger (to taste - you can use more, it didn't turn out
particularly ginger-like IMO)
1 tsp cloves

In a separate, large bowl, cream together
1/2 cup sugar
1/2 cup butter
2 eggs

Add to the creamed mix
1 cup dark molasses

Dissolve together
1 cup hot water
2 tsp baking soda
Slowly add hot water mix to molasses mixture

Add flour/spice mix and beat until smooth. Pour into greased & floured
cake tins or loaf pans. Bake at 375 for 25 - 30 mins for cakes or 35 -
40 minutes for loaves. Test with a toothpick - should come out clean.

Cool completely before putting on icing.

This icing came about because I didn't have enough of any ingredients.
LOL Not enough butter for a normal icing, not enough cream cheese for
a cream cheese icing . . . so it's a mix-up which worked GREAT.

1/4 cup (or so) of cream cheese
1/4 cup "" of butter
1/4 cup "" of sour cream
About two or three tablespoons of sugar
One whole mandarin orange, cut into small pieces.

Beat until it's as smooth as you can get it, but it's okay a bit lumpy.
LOL

Invert loaves out of pans and ice. Serve. I made loaves instead of
cake cuz it's easier to pack in lunches. Keep it in the fridge, cuz
the icing is dairy.

Mmmmmmmmmm - this was really great.

TGC,

Jane

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