Caramel Gingerbreads
Source of Recipe
Internet
List of Ingredients
2 3/4 cup all-purpose flour
1 tablespoon ground ginger
1 teaspoon baking soda
3/4 teaspoon salt
3/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 cup light molasses
1/2 cup butter
1/2 cup firmly packed light brown sugar
3/4 cup whole buttermilk
2 large eggs, lightly beaten
1 tablespoon vanilla extract
Caramel Icing
Coarsely chopped pecans, toasted ( optional )
Recipe
Combine first 6 ingredients in a large bowl; set aside.
Combine molasses, butter, and brown sugar in a saucepan.
Cook over medium heat, stirring constantly, until butter melts and sugar dissolves. Set aside to cool.
Add cooked molasses mixture to dry ingredients. Stir in buttermilk, eggs, and vanilla; stir just until batter is smooth.
Pour batter into 6 individual mini Bundt pans, well-greased with shortening, filling almost full.
Bake at 350 degrees for 22 to 25 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans on a wire rack 15 minutes; remove carefully from pans, and cool completely on wire rack.
Drizzle icing over cakes set on wire rack. Sprinkle with chopped pecans, if desired. Let icing harden before wrapping cakes for gift giving.
Yield: 6 gingerbreads.
Caramel Icing
2 cups sugar
1 cup butter
1 cup evaporated milk
1 teaspoon vanilla extract
Combine sugar, butter, and milk in a large saucepan; bring to a boil over medium heat. Cover and cook 2 to 3 minutes to wash down sugar crystals from sides of pan. Uncover and cook; stirring constantly, until a candy thermometer registers 234 degrees ( soft ball stage ). Remove from heat, and add vanilla ( do not stir ). Let cool 10 minutes. Beat at medium speed with an electric mixer 6 to 7 minutes or until icing is at a spreading consistency.
Yield: 2 2/3 cups.
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