Yoghurt gingerbread

Yogurt-glazed Gingerbread
 
 From: cazeved1@cc.swarthmore.edu (Celina R. Azevedo)
 Date: Mon, 11 Oct 1993 18:07:12 GMT
 
 I am posting in response to the request for gingerbread recipes.  This is
 a really scrumptious recipe my mother got out of a ladies' aid society type
 cookbook from the 1960's.  The yogurt glaze is what makes it--strange but
 true.
 
 CAKE
 3/4 c. butter/margarine
 3/4 c. sugar
 2 eggs
 3/4 c. molasses
 2 1/2 c. flour
 2 teaspoons powdered ginger (this would probably be great with freshly
   grated ginger, too, but I'm not sure what the equivalent amount would be)
 1 1/2 teaspoons cinnamon
 1/2 teaspoon cloves
 1/2 teaspoon nutmeg
 2 teaspoons baking soda
 1/2 teaspoon baking powder
 1 c. boiling water
 
     Preheat the oven to 325.  Beat the butter with the sugar until light
 and fluffy.  Add the eggs and the molasses.  Sift the dry ingredients
 together, then add them to the butter-sugar mixture alternately with the
 boiling water.	Mix just until smooth.	Pour into a greased 9x9 boiling water. 
Mix just until smooth.	Pour into a greased 9x9 inch baking
 dish and bake for 40 minutes. Meanwhile, make:
 
 GLAZE
 1 c. sugar
 1/2 c. yogurt
 1/2 t. baking soda
 1/2 t. whole cloves
 1/4-1/2 c. butter
 
     Mix all the ingredients in a saucepan and boil for 1 minute. If you're
 squeamish about the whole clovesnd boil for 1 minute. If you're
 squeamish about the whole cloves, take them out after boiling.  As soon as
 the gingerbread comes out of the oven, prick it all over with a toothpick
 and pour the glaze on.  Allow it to set for several hours.