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| RECIPE FOR AT CUMBERLAND FALLS BED AND BREAKFAST STREUSEL GINGERBREAD |
| Title: | At Cumberland Falls Bed And Breakfast Streusel Gingerbread | | Category: | Restaurant | | Rating: |  | Instructions:
At Cumberland Falls Bed and Breakfast Streusel GingerbreadSource: At Cumberland Falls Bed and Breakfast, Asheville, North Carolina 1 cup granulated sugar
1 cup unsalted butter
3 extra-large eggs
1 cup dark corn syrup
1 tablespoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 1/2 teaspoons salt
2 teaspoons baking soda
1/2 cup lukewarm water
1 cup boiling water Streusel Topping
1/2 cup brown sugar
2 teaspoons cinnamon
1/4 cup flour
1/4 cup soft butter
1 cup chopped pecans For gingerbread, preheat oven to 325 degrees F. Grease the bottom of a 13 x 9-inch baking pan, preferably glass. In a separate bowl, beat together the butter and sugar until fluffy. Add eggs, one at a time, blending after each one. Add corn syrup and vanilla extract. Put spices and salt in a separate bowl with the flour, stirring well. In a small bowl, stir baking soda into the lukewarm water. Alternate adding the lukewarm water/soda mixture and the flour mixture to the corn syrup mixture. Add the boiling water last. Turn batter into the oblong baking pan and bake at 325 degrees F for 30 to 40 minutes. Meanwhile, prepare streusel by mixing brown sugar, cinnamon, 1/4 cup flour and pecans with the 1/4 cup softened butter. When crumbly, sprinkle over top of gingerbread 20 minutes into the total baking time. Check for doneness with a wooden pick.
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