*  Exported from  MasterCook  *

               Golden Raisin Gingerbread W/ Ginger Frosting

Recipe By     : The Dessert Show
Serving Size  : 1    Preparation Time :0:00
Categories    : Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Gingerbread:
     2/3  cup           packed dark brown sugar
     2/3  cup           molasses
     2/3  cup           boiling water
     1/4  cup           unsalted butter -- room temperature,
                        cut into chunks (1/2 stick)
   1      tsp.          baking soda
   1      large         egg -- beaten
     1/2  cup           raisins
   5 1/2  cups          all-purpose flour
   1      tsp.          ground cinnamon
   1      tsp.          ground ginger
     1/2  tsp.          ground cloves
     1/4  cup           finely chopped candied ginger
                        Frosting:
     1/4  cup           unsalted butter -- room temperature
     1/4  lb.           cream cheese -- room temperature
                        (1/2 of an 8 oz package)
   5 1/2  cups          powdered sugar -- sifted
   2      tsp.          vanilla extract
     1/4  cup           finely chopped candied ginger

Gingerbread: preheat oven to 350. Butter & flour 9 inch     
square baking pan.                                          
In large bowl, combine sugar, molasses, boiling water &     
butter. Blend w/mixer on low speed. Add baking soda, egg &  
raisins. Blend well. In smallbowl, sift together flour,     
cinnamon, ginger & cloves. Stir into molassesmixture. Add   
candied ginger.  Mix gently. Pour batter into baking pan.   
Bake till toothpick inserted comes out clean, about 35-40   
minutes. Coolcompletely.                                    
                                                            
Frosting:                                                   
in small bowl, beat together butter & cream cheese till     
smooth. Add sugar.                                          
Beat till smooth. Mix in vanilla & candied ginger.          
Chill 15 minutes before frosting gingerbread.               

                                                            


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