Orange Pecan Gingerbread

Recipe Ingredients

		Cake
1/2 cup	99g / 3.5oz	Butter or margarine - softened
1/2 cup	99g / 3.5oz	Granulated sugar
2 cups	396g / 13oz	Eggs (large)
1/2 cup	118ml	Molasses
1 1/2 cups	93g / 3.3oz	All-purpose flour
1 teaspoon	5ml	Ground cinnamon
1 teaspoon	5ml	Ground ginger
1/2 teaspoon	2.5ml	Baking soda
1/4 teaspoon	1.3ml	Salt
1/2 cup	118ml	Orange juice
1/2 cup	80g / 2.8oz	Raisins
1/2 cup	73g / 2.6oz	Pecans - chopped
1/2 teaspoon	2.5ml	Orange peel - grated
		Orange Cream Cheese Frosting
1/2 cup	99g / 3.5oz	Butter - softened
8 oz	227g	Cream cheese
1 teaspoon	5ml	Vanilla
1/2 cup	99g / 3.5oz	Confectioners' sugar up to 3/4 cup
4		Orange coloring

Recipe Instructions

CAKE:

In large bowl beat butter. sugar and eggs well. Stir in molasses.

Combine flour, cinnamon, ginger, baking soda and salt.

Add alternately with orange juice to butter mixture, stirring until well blended. Stir in raisins, pecans and peel.

Turn into greased 9-inch square pan bake in preheated 350F oven 35 minutes or until pick inserted in center comes out clean.

Serve warm or cooled.

Frost AFTER cake cools.

ORANGE-CREAM-CHEESE FROSTING:

Blend all of the ingredients together; add the coloring until the right shade exists.

NOTE: I use this on the Booze cake and decorate for grown up Halloween parties. Actually the liquor cooks out, so you can serve it to the kids. It is a very moist cake.

Source:
a woman's magazine

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