Birthday Celebrations

Tuesday was my birthday. 

 Tuesday, October 11, was a big birthday.  

Tuesday, October 11, was my 40th birthday....

I can't believe it myself! I think I'm going to like being able to say, "Well, now that I'm 40..." or "I'm 40 years old, I don't have to put up with this stuff..." 

40 is an adult. 

40 is a woman. 

40 is finding your stride. 

 Yes, I think I'm going to like this.

In honor of my mile-stone birthday I made a little bit of heaven ... Enjoy!

Ginger Cake with Lemon Icing

Ginger Cake with Lemon Icing

1/2 cup unsalted butter

1/2 cup brown sugar

3/4 cup light corn syrup

3/4 cup dark molasses

3 tsp. fresh ginger, finely grated

1 tsp. ground cinnamon

1 cup milk

2 large eggs, beaten

1 tsp. baking soda, dissolved in 2 Tbsp. of warm water

2 1/2 cups all purpose flour

Preheat oven to 325 degrees.  In a medium saucepan, melt butter along with sugar, syrup, molasses, 

ginger, and cinnamon.  Once butter has melted and all ingredients are well incorporated,

 remove from heat and add milk, eggs, and baking soda in it's water.

Measure flour into a large mixing bowl and pour in liquid ingredients; beating very well 

(this is a very liquid batter).  Pour batter into a  9"x13" pan that has been lightly greased and floured.

Bake for 45 minutes to 1 hour, until risen and firm.  Be careful not to over cook, as it is nicer when it is a bit sticky.  Cool on a wire rack.  Ice with Lemon Icing

Lemon Icing

(I prefer a very tart lemon flavor and the following recipe reflects that, but please adjust 

lemon rind and lemon juice to suit your personal taste)

Finely grated rind of 2 lemons

Juice of 2 lemons (told you I liked it tart!)

6 Tbsp. butter, softened

2 Tbsp. water (if needed)

6 cups of confectioners sugar

Cream butter with a 1 cup of the confectioners sugar.  Add grated lemon rind 

and lemon juice.  Continue adding confectioners sugar, one cup at a time,

 until reach desired consistency. 

 A bit of water may be added if  it gets too thick.