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Fresh Gingerbread with Lemon Icing Recipe

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This recipe for Fresh Gingerbread with Lemon Icing, by , is from The Toth Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kate Selbert
Added: Tuesday, August 11, 2009


For gingerbread:
1/2 C + 2 TB unsalted butter
1/2 C plus 2 TB brown sugar
3/4 C plus 1 TB light corn syrup
3/4 C plus 1 TB molasses
2 tsp fresh ginger, grated
1 tsp ground cinnamon
1 C plus 2 TB milk
2 large eggs, lightly beaten
1 tsp baking soda, dissolved in 2 TB warm water
2 C all purpose flour

12x8x2 pan, lined with parchment paper

For the icing:

1 TB lemon juice
1/2 C plus 2 TB confections sugar, sifted
1 TB warm water

(if you don't want to make icing, top gingerbread with a dollop of cool whip)

Preheat oven to 325 F

In a saucepan, combine butter, sugar, syrup, molasses, ginger and cinnamon. Allow to melt and combine. Off heat, add milk,eggs and baking soda in water.

Measure flour into a bowl and pour in liquid ingredients, beat until well mixed. Pour into pan and bake for 3/4 -1 hr until risen.

Pour on icing once bread has cooled. Allow gingerbread to cool completely before cutting.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Also dangerous. We usually make it during the winter and serve warm with cool whip. The icing is optional and not often used. It keeps the cake soft while stored in the refrigerator.




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