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Gingerbread Adds Zest to Celebrations

December 21, 1989

Christmas Eve is a perfect time to get reacquainted with gingerbread, and it makes a wonderful ending for a holiday meal. And this recipe is full of true, old-fashioned taste. It's gently touched with grated orange zest, ginger, cinnamon and allspice.

This recipe makes enough for about 12 servings. Tightly covered with foil, it will keep several days at room temperature.

ORANGE GINGERBREAD WITH GINGER CUSTARD SAUCE

1 cup light molasses

3/4 cup milk

3/4 cup butter or margarine, melted

1/2 cup sugar

2 eggs

2 tablespoons grated orange zest

2 1/2 cups flour

2 teaspoons ground ginger

1 1/2 teaspoons baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/4 teaspoon salt

Ginger Custard Sauce

Beat molasses, milk, butter, sugar, eggs and orange zest in large bowl of electric mixer, until well blended. On square of wax paper, combine flour, ginger, baking soda, cinnamon, allspice and salt. Gradually add to butter mixture, beating until well blended. Pour into greased 13x9-inch baking pan.

Bake at 350 degrees until wood pick inserted in center comes out clean, about 25 minutes. Cool in pan on wire rack. Serve with Ginger Custard Sauce. Makes 12 servings.

Ginger Custard Sauce

2 cups whipping cream

1 egg yolk

1/4 cup sugar

1 1/2 teaspoons cornstarch

1 1/4 teaspoons ground ginger

Dash salt

Combine cream, egg yolk, sugar, cornstarch, ginger and salt in small saucepan. Cook, stirring constantly, until mixture boils. Remove from heat and refrigerate in covered container until cold, about 2 hours. Serve with orange gingerbread.

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