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.