I hope someone can help me. In high school, we made "Lakerli" (Lackerli?) It was a deep brown gingerbread sort of concoction, soft like a pound cake. The batter was spread into a jelly roll pan and then cut into diamonds when it was done baking and spread with a powdered sugar glaze. I remember that the recipe called for a good amount of scalded milk, molasses, ginger, flour and various other "pumpkin pie" type spices. The problem is that I lost my recipe years ago. An internet search turned up lots of recipes, but none that called for the milk that made these bars so cakey and addicting. I think what I'm looking for is the "Bavarian Lakerli" - it's supposed to be more cake-like?
Can anyone help me?