1 stick butter softened 2 tsps. oil
1/3 c. white sugar ½ c. dark brown sugar
1/3 c. dark molasses 4 eggs
3 c. sifted all purpose flour 3 tsps. grated nutmeg
3 tsps. Crystallized ginger chopped 3 tsps. Cinnamon
3 tsps. Grated ginger 2 tsps. allspice
Cream butter and sugars until light and fluffy. Blend in molasses and egg. Add combined dry ingredients; mix well. Place in greased pan bake at 350 degrees for 40 minutes or until edges are very lightly browned. Cool.
2 cups confectioners sugar 2 tsps. Grated ginger
1 stick Irish Butter softened 4 spoons heavy cream
Combine sugar, cream, vanilla, ginger, butter; mix well. Frost cooled Bread.
Recipe courtesy of Benita McCoy Lyons, author of "Scratch Cooking" and " Scratch Cooking II."