Gingerbread with cream

1 Servings

Ingredients

Quantity Ingredient
1 cup All purpose flour
½ teaspoon Baking soda
¾ teaspoon Ground ginger
¾ teaspoon Cinnamon
½ teaspoon Salt
1 large Egg
½ cup Sugar
½ cup Unsulfured molasses
½ cup Vegetable oil
½ cup Boiling water
1 cup Well-chilled heavy cream
½ teaspoon Vanilla
2 teaspoons Sugar

Directions

FOR TOPPING

Preheat oven to 400 degrees. Grease and flour an 8-inch square baking pan, knocking out excess flour.

Into a bowl sift together flour, baking soda, ginger, cinnamon, and salt.

In a cup beat egg lightly and stir into flour mixture with sugar, molasses, and oil. Add boiling water in a slow stream, whisking until combined well, and pour batter into pan. Bake gingerbread in middle of oven 30 minutes, or until a tester inserted in center comes our clean.

In a bowl with an electric mixer beat cream with vanilla and sugar until it holds soft peaks.

Cool gingerbread slightly in pan on a rack. Cut gingerbread into quarters and serve topped with whipped cream.

Yield: 4 servings

NOTES : Recipe courtesy of Gourmet Magazine Recipe by: Cooking Live Show #CL9038 Posted to MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman@...> on Feb 7, 1998

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