Monday, November 29, 2010

Gingerbread Cookies

2/3 cup molasses
1/2 cup packed brown sugar
1/2 cup butter
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
2 large eggs
4 1/2 cups all-purpose flour

Mix molasses, brown sugar, butter, baking soda, salt, allspice, cinnamon, cloves, ginger, eggs, and 1 1/2 cups flour. With mixer at low speed, beat ingredients until just mixed, constantly scraping bowl with rubber spatula. Increase speed to medium, beat two minutes, occasionally scraping bowl. With wooden spoon, stir in about three cups of flour to make a stiff dough. Shape dough into a ball and wrap with plastic wrap. Use the dough immediately or refrigerate to use within two days. Preheat oven to 350 degrees. On a lightly floured surface, with a floured rolling pin, roll out the dough to 1/8th inch thick. Cut into desired shape. Bake for 12 minutes or until edges are firm.

Dundee Cake

1/2 cup white raisins
1/2 cup dark raisins
1/2 cup currants
1/4 cup candied peel
8 candied cherries, chopped finely
1/2 cup ground almonds
1/2 cup butter
1 cup sugar
grated peel of one orange
4 eggs
2 1/4 cups all-purpose flour
1 teaspoon baking powder
2 tablespoons sherry

Preheat the oven to 300 degrees. Grease an eight-inch cake pan at least three inches high and line it with greased wax paper. Mix together the raisins, peel, cherries, and ground almonds in a bowl. Set aside. Cream the butter and the sugar and add the orange peel. Beat the eggs separately and gradually add them to the mixture, beating well. Sift the flour and baking powder and fold them into the mixture. Add the sherry and the fruit. Pour into the cake pan. Bake for 2 to 2 1/2 hours or until an inserted knife comes out clean. Place on a wire rack and cool thoroughly before cutting.