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LOCATION: Recipes >> Cake Recipes >> Gingerbread 23

Print this Recipe    Gingerbread 23

Cherry Gingerbread
Yield: 12 Servings

1 lb can pitted sweet cherries, juice reserved
1/2 c butter
3/4 c brown sugar
3 eggs
1/2 c honey
3 c flour
2 ts baking powder
2 ts ground ginger
1 ts baking soda
1/2 ts salt
1/2 ts allspice
1/2 c water
1/2 c chopped walnuts

1 c drained cherry juice
water to make one cup
1 c sugar
1/2 ts ground ginger
1/8 ts salt

Pat drained cherries dry. Cream butter and sugar till fluffy.
Add eggs one at a time and blend well. Beat in honey.

Combine dry ingredients. Add dry ingredients to creamed mixture
alternating with water. Stir in cherries and nuts. Place in a
greased and floured 10 inch tube pan. Bake at 325F for 50 to 60
mins or until tested done. Cool in pan 10 mins and remove to rack
to cool completely. Sprinkle with powdered sugar or serve with
whipped cream.

For sauce: Bring cherry juice, water, sugar, ginger and salt to
a boil in a saucepan. Simmer 5 to 10 mins. until thick and syrupy,
Makes 1 cup.

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