'Does anyone out there in Internet land have a good homemade "made from scratch" recipe for Ginger Bread? I know I can use a store-bought box mix, and those are ok, but I would really like to have a real "made from scratch" recipe. You can post the recipe here and also email it to me. Thanks in advance.' Yorkshire Gingerbread Gingerbread Gingerbread Cake Yorkshire Gingerbread none 8 oz self-raising flour 2 tablespoons ground ginger 1 tablespoon ground allspice 1/2 teaspoon salt 1 tablespoon bicarbonate of soda 4 oz unsalted butter 4 oz dark soft brown sugar 3 eggs; beaten 8 oz black treacle Sift the flour, ginger, allspice, salt and bicarbonate of soda into a bowl. In another bowl, cream the butter and brown sugar until very soft. Beat in the eggs one by one, then mix in the treacle. Gently fold in the sifted dry ingredients. Pour the mixture into a greased and lined 8 inch square, deep cake tin and bake in a preheated oven on 325: F for 50 to 60 minutes, or until the top springs back when pressed. Cool in the tin, remove and store for a few days in an airtight tin before eating. The cake can be served in slices spread with butter, or with clotted cream and stem ginger. Contributor: Two Fat Ladies Yield: 8 servings Gingerbread 1/3 cup butter 1/2 cup granulated sugar 1/2 cup molasses 1 each egg 1 1/2 cups all-purpose flour 1 1/2 teaspoons ground ginger 1 teaspoon baking soda 1/2 cup sour milk This prizewinner was adapted from a 1915 Five Roses Flour recipe book, and makes a deliciously moist, cake like gingerbread. Baked in a 9-inch square cake pan, it will be about 1 inch deep, suitable for serving in squares topped with whipped cream for dessert. Using a slightly larger pan, a small cookie sheet with shallow sides or a jelly- roll pan produces shallower squares that are great for snacking. In mixing bowl, beat together butter, sugar, molasses and egg until thoroughly blended. In separate bowl, combine flour, ginger and soda; add alternately with milk to sugar mixture. Turn batter into greased 9-inch square cake pan. Bake in 350 F oven for 25 to 30 minutes or until tester inserted in centre comes out clean. Cool and cut into squares. Contributor: Canadian Living Yield: 1 cake Gingerbread Cake 1/2 cup packed brown sugar 1/4 cup soft margarine or butter grated rind of 1 orange 1 egg 1 egg white 1 cup applesauce 1/2 cup fancy molasses 1/4 cup grated gingerroot 1 1/2 cups sifted cake-and-pastry flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt Grated fresh gingerroot adds an extra flavor dimension to this moist cake, but ground ginger also works well. This cake is delicious topped with stewed sliced apples, or serve with fresh fruit, Microwave Rhubarb Sauce with Ginger or ice cream. In bowl and using electric mixer, beat brown sugar, margarine and orange rind until smooth. Beat in egg and egg white, beating well after each addition. Mix in applesauce, molasses and ginger until smooth. Combine flour, baking soda, baking powder and salt; gradually beat into sugar mixture, beating for 2 to 3 minutes. Transfer to 8-inch (8-cup) square cake pan. Bake in 350:F oven for 40 minutes or until cake pulls away from sides of pan and toothpick inserted in centre comes out clean. Serve warm or cold. Baking Note: Instead of using fresh gingerroot, you can add 2 teaspoons ground ginger and 1 teaspoon ground cinnamon to the dry ingredients for this cake. Contributor: Anne Lindsay's Light Kitchen Yield: 12 servings -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Please send recipes, requests, questions or comments to [EMAIL PROTECTED] Please allow several days for your submission to appear.
