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SUGAR & STILETTOS RECIPES
Nanci Christopher
November 7, 2009

ATF GINGERBREAD
From Melissa Gray’s book
ALL CAKES CONSIDERED

Ingredients:

Gingerbread:
1 stick (1/2 cup) unsalted butter
2 tablespoons dark brown sugar
1 large egg
1 cup molasses
1 cup dark beer
2¼ cups all-purpose flour
1 teaspoon baking soda
1 ½ teaspoon ground cloves
1 teaspoon ground cinnamon
Dash of salt
½ cup crystallized ginger, broke into small chunks

Gingery Cream Cheese Frosting:
3 ounces cream cheese, at room temperature
½ stick (1/4 cup) unsalted butter, at room temperature
1 teaspoon vanilla extract
2 cups confectioner’s sugar
½ teaspoon ground ginger

SERVES 8 to 10.

TO MAKE THE GINGERBREAD:
CENTER A RACK AND PREHEAT the oven to 350F degrees. Spray the sides and bottom of an 8 inch square or 9 inch round pan with baking spray.

CREAM the butter with the mixer on medium speed, ADD the brown sugar, and beat well. Still at medium speed, ADD the egg, molasses, and dark beer all together. BEAT well for 1 to 2 minutes.

IN A SEPARATE BOWL, dry whisk the flour, baking soda, ground cloves, ground cinnamon, and salt together. ADD to t he batter in thirds, beating well after each addition. Using a spatula fold in the crystallized ginger.

POUR THE BATTER into the prepared pan and bake for 45 to 50 minutes, or until a toothpick or thin knife inserted in the center comes out clean.

COOL the cake in the pan for 10 minutes. Remove the cake from the pan using the plate over pan method and flip it onto a cake rack. Continue cooling the cake.

TO MAKE THE FROSTING:
CREAM the cream cheese, butter and vanilla at medium speed. ADD the confectioner’s sugar gradually. ADD the ginger, and beat until smooth.

SPREAD THE FROSTNG on the cooled cake. Cut into squares of your liking (big or small) and serve.

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