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Friday, April 21, 2006

Fluffy Gingerbread

Fluffy Gingerbread
From Southern Sideboards


Gingerbread:
½ cup butter or shortening, softened
½ cup packed brown sugar
2 eggs, well beaten
2 cups sifted flour
1 ½ tsp baking soda
½ tsp salt
1 tsp cinnamon
½ tsp ground cloves
1 tsp ginger
¾ cup molasses
1 cup boiling water

Topping:
½ cup brown sugar
¼ cup flour
2 tsp cinnamon
½ to 1 cup chopped nuts
¼ cup butter, softened


Gingerbread:
Cream together the butter and brown sugar. Beat in the eggs; then blend in remaining ingredients. Bake in an 8 x 11-inch pan at 350 F for about 40 minutes. During the last 10 minutes of baking, spread TOPPING over the gingerbread. Make TOPPING by combining ingredients. Serve with whipped cream, if desired. Serves 8.

Notes: Test for doneness after 20 minutes – mine was completely done after 30 minutes. Keep an eye on the topping - it may not take 10 minutes to bake.

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