Spicy Gingerbread #9

                                                     Spicy Gingerbread  (page 88)



      4 ounces (1 stick) unsalted butter, softened       pinch of ground cloves
     
      2 cups all-purpose flour                                   1/8 tsp. cayenne

      1 3/4 tsp. ground ginger                                   1/2 tsp. salt

      1 1/4 tsp. cinnamon                                         1 tsp. baking soda

      1/2 tsp. unsweetened cocoa                             1 cup

      1/4 tsp. ground anise                                       1/2 cup dark brown sugar

      2/3 cup molasses                                             2 large eggs


             1. Preheat oven to 325 degrees. Grease and flour one 9-inch round            
                 cake pan.

             
             
              2. Sift flour, ginger, cinnamon, cocoa, anise, cloves, cayenne, salt
                  and baking soda into medium bowl, and set aside.

              3. In a small saucepan, combine milk and molasses and warm over low
                  heat, stirring occasionally, until molasses dissolves into the milk.
                  Remove from heat and set aside.

             4. In the bowl of a mixer, beat butter on medium speed until light and 
                fluffy. Scrape down bowl, add brown sugar and beat until smooth 
                and light. Add eggs, one at a time, beating well after each addition.

              5. With machine on low speed, add flour mixture in three parts
                  and milk mixture in two parts. Spread batter into cake pan. 
                  Bake until gingerbread tests clean with toothpick-40-45 min.
                  Remove from oven, cool in pan 5 min.Turn out onto rack and 
                  cool completely.

                                       Serves 8-10    Enjoy!