GINGERBREAD WITH CHOCOLATE GLAZE
No. 1. ¾ of a cupful of butter,
1 cupful of sugar,
3 cupfuls of flour,
1 cupful of dark molasses,
1 cupful of black coffee,
1 teaspoonful of ginger,
½ teaspoonful of cloves,
1 teaspoonful of cinnamon,
1 teaspoonful of bicarbonate of soda,
3 eggs.
Mix the spices with the molasses. Dissolve the soda in a little boiling water and add it to the coffee. Cream together the butter and sugar, add the eggs, one at a time, and beat each one well. Add the molasses, then the coffee and flour, a little at a time, alternately. Bake in two bread-tins in a moderate oven forty to sixty minutes, or until the cake leaves the sides of the pans.
Invert the loaves and cover the tops with a chocolate glaze made as follows: