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Gingerbread With Lemon Icing

MyCookbook Recipe Database
MyCookbook Member: collywally
Recipe Category: Dessert
Recipe Preparation Level: moderate
    1/2 cup + 2 tbsp unsalted butter
    1/2 cup + 2 tbsp brown sugar
    3/4 cup + 1 tbsp corn syrup
    3/4 cup + 1 tbsp molasses
    1 tbsp fresh ginger root, finely grated
    1 tsp cinnamon
    1 cup + 2 tbsp milk
    2 large eggs, beaten
    1 tsp baking soda dissolved in 2 tbsp warm water
    2 cups all-purpose flour

    Lemon Icing
    3 tbsp lemon juice
    2 cups icing sugar, sifted
    About 2 tbsp warm water

    Preheat oven 325F.
    Grease a 9-by-13-inch baking dish or pan.

    In saucepan, melt butter with brown sugar, corn syrup, molasses, ginger and cinnamon. Remove from heat; add milk, eggs and baking soda mixture.

    Place flour in large bowl. Beat in butter mixture until combined.(Batter will be very liquid.)Pour into prepared pan. Bake 45 to 55 minutes or until risen and firm. (Do not overbake; this tastes best when slightly sticky.) Place dish on wire rack to cool.

    For icing, in bowl, whisk together lemon juice and icing sugar, then just enough water for thick spreading consistency. Spread over cooled gingerbread; cut in squares.

    Makes about 20 squares.

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