Title: Liquorice Gingerbread
Categories: Brunch Cake Dessert
Yield: 1 Servings

4	tb	Butter (Plus Extra For The
		Cake Pan)
1/4	c	(Generous) Brown Sugar
3	tb	Molasses
1 1/2	c	All-Purpose Flour
2	ts	Baking Powder
2	ts	Ground Ginger
1	ts	Ground Liquorice Root
	pn	Salt
3		Eggs -- Beaten
1	c	(Scant)
1	ts	Bicarbonate Of Soda
		Milk

Grease an 8 inch square cake pan with butter. In a bowl, cream the butter, sugar and treacle (molasses). Sift the flour, baking powder, spices and salt into the bowl and beat well. Add the eggs. Warm the milk, dissolve the bicarbonate in it and add that to the mixture. Beat until it starts to bubble slightly. Pour into the cake pan. Bake in a preheated oven at 325 F for about 1 hour, or until a knife inserted into the center comes out clean. Leave the gingerbread undisturbed for the first 40 mins in the oven. Take the cake out of the oven and leave to cool in the pan. When cool, turn the gingerbread out and store it in a container and do not eat for 24 hours. Makes one 8 inch square cake.

Recipe By : Cosmic Cuisine - ISBN 0-06-250559-9

From: Dan Klepach Date: 05-09-96 (22:55) Online Connections (410) National C

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