1/3 c Butter FILLING
1 c Molasses 1 tb Gelatine
1 Egg, unbeaten 1/4 c Cold water
1 1/4 c Flour 1 c Milk
1/2 ts Soda 1 c Sugar
1 ts Baking powder ds Salt
1/2 ts Salt 2 tb Corn starch
1/2 ts Ginger 1 Egg, well beaten
1 ts Cinnamon 1/2 ts Vanilla
1/4 ts Cloves 1/2 c Finely chopped apricots
1/2 c Milk
CAKE: Cream together butter and molasses; add unbeaten egg; blend well; add
sifted dry ingredients alternately with milk; beat until smooth.
Pour batter into sprayed 9″ round cake pan or springform. Bake at 350F for
40 minutes. When cool, remove from pan; split in half. Put together with
the following filling:
FILLING: Soak gelatine in cold water for 10 min. Heat milk to scalding in
top of double boiler (or med. saucepan set into lge. saucepan). Stir in
mixture of sugar, salt & corn starch; cook in top of double boiler until
mixture begins to thicken. Add vanilla and apricot to beaten egg, then add
to the mixture in the double boiler. When slightly thickened, stir in
gelatine until dissolved. Chill until mixture jells (around 1 1/4 hour).
When filling is firm enough, spread between layers of gingerbread. If
desired, top with whipped topping. Serves 6-8.
Yields
8 servings