Thursday, October 26, 2006

Jeweled Gingerbread

Preheat the oven to 375F and use a 9 inch square baking dish, greased.

1/2 cup of butter or vegetable oil
1/2 cup of sugar
2 eggs
1/3 cup plain yogurt or sour cream
1/2 cup molasses
1 tsp vanilla
1 tbsp baking powder
1 tbsp ground cinnamon
1/2 tsp salt
1/4 tsp ground nutmeg
1/4 tsp ground allspice
1/4 tsp ground cloves
2 tsp ground ginger
1 cup grated carrots
1/3 cup grated parsnips
1 cup grated beets

1. In a large bowl, cream butter or oil. Beat in sugar until light and
fluffy. Beat in eggs, one at a time, then molasses, yogurt and

2. Sift together in a seperate bowl, flour, baking powder, cinnamon, salt, nutmeg, allspice, cloves and ginger. Fold into butter mixture until just blended. Fold in carrots, parsnips and beets. Batter will be thick and sticky.

3. Transfer batter to prepared pan. Bake in preheated oven for 60 to 90 minutes, until fork comes out clean from cake.

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