Old-Fashioned Gingerbread With Molasses Whipped Cream
Serves: 2
Cierra Adams
1 January 1970
Based on User reviews:
49
Spice
56
Sweetness
71
Sourness
44
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 large
Egg2 cups
All-Purpose Flour2 tsps
Baking Soda1.25 tsps
Ground Cinnamon3 tsp
Ground Ginger1 tsp
Salt1.5 cups
Whipping Cream (chilled, divided)3 cup
Water (boiling)Directions:
1
Preheat oven to 350°F
2
Butter and flour 9x9x2-inch metal baking pan
3
Using electric mixer, beat 1 cup sugar and butter in large bowl until blended
4
Beat in 3/4 cup molasses, then eggs 1 at a time
5
Sift in flour, baking soda, cinnamon, ginger, and salt; beat until blended
6
Beat in 1/4 cup cream, then 3/4 cup boiling water
7
Transfer batter to prepared pan
8
Bake cake until tester inserted into center comes out clean, about 45 minutes
9
Cool cake in pan on rack
10
Beat 1 1/4 cups cream and 1 tablespoon sugar in medium bowl until peaks form
11
Fold in 2 tablespoons molasses just until streaks appear (do not overmix)
12
Cut cake into slices; transfer to plates
13
Serve with molasses whipped cream
14
Preheat oven to 350°F
15
Butter and flour 9x9x2-inch metal baking pan
16
Using electric mixer, beat 1 cup sugar and butter in large bowl until blended
17
Beat in 3/4 cup molasses, then eggs 1 at a time
18
Sift in flour, baking soda, cinnamon, ginger, and salt; beat until blended
19
Beat in 1/4 cup cream, then 3/4 cup boiling water
20
Transfer batter to prepared pan
21
Bake cake until tester inserted into center comes out clean, about 45 minutes
22
Cool cake in pan on rack
23
Beat 1 1/4 cups cream and 1 tablespoon sugar in medium bowl until peaks form
24
Fold in 2 tablespoons molasses just until streaks appear (do not overmix)
25
Cut cake into slices; transfer to plates
26
Serve with molasses whipped cream