GINGERBREAD & ORANGE GLAZE
Regi Dean's Recipes 08/22/99
Cakes
Nita
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Boiling water	1 cup
Chopped nuts and coconut.	As desired
Cinnamon	1/2 tsp.
Eggs	3
Flour	2 cups
Ground Ginger	1/2 tsp.
Juice & grated rind from one O	
Molasses	1 cup
Nutmeg	1/2 tsp.
ORANGE GLAZE	
Salad Oil	1 cup
Salt	1 tsp.
Soda	2 tsp.
Sugar	1 cup
Sugar	1 cup
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Combine the first 7 ingredietns.  Add eggs, molasses and salad oil.  
Beat until well blended.  Add water  Mix well.  Batter will be thin.  

Pour into a greased and floured 9x13" pan.  Bake at 350* for 30 minutes. 
 Immediately after removing from oven, sprinkle with nuts and coconut 
and top with glaze.

ORANGE GLAZE
Blend sugar, juice and rind in small saucepan.  Stir over low heat until 
sugar is completely dissolved.  Set aside.  Pour over cake immediately 
after taking the cake from the oven.  Let Gingerbread cool completely 
before cutting.