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Raisin Gingerbread with Ginger Icing
Zutaten für 1 Portionen Menge anpassen
die Zutaten:
2/3 TasseDark brown sugar, firmly packed
2/3 Tassemolasses
2/3 Tassewater boiling
1/4 TasseUnsalted butter, at room temp., cut into chunks
1 TeelöffelBaking soda
Extra-large egg, well beaten
1/2 Tasseraisins dark
1 1/2 Tasseall-purpose flour Sifted
1 Teelöffelcinnamon ground
1 Teelöffelginger ground
1/4 Teelöffelcloves ground
1/4 TasseFinely chopped candied ginger
1/4 TasseUnsalted butter, at room temperature]
1/4 x ca. 450 gcream cheese room temperature
1 1/2 TasseConfectioner's (icing) sugar, sifted
1 Teelöffelvanilla extract
1/4 TasseFinely chopped candied ginger
die Zubereitung:

This one is from Starbucks "Passion for Coffee" Cookbook. -Leslie.

Preheat oven 350 F. Butter and flour a 9 inch square baking pan.

In a large bowl, combine brown sugar, molasses, boiling water and butter. Blend together by hand or with an electric mixer on low. While the mixture is still hot, add the baking soda, eggs and raisins.

In a small bowl, resift the flour with the cinnamon, ginger and cloves. Stir into the molasses mixture. Add the candied ginger and mix well but without incorporating too many air bubbles.

Pour the batter into the prepared pan. Bake until a wooden toothpick inserted in the center comes out clean, 35-40 minutes. Cool completely.

Icing: Beat together butter and cream cheese until smooth. Add sugar and beat until smooth. Mix in vanilla and candied ginger.

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