Gingerbread With Citrus Fluff |
|
 |
Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 9 |
|
A classic from Better Homes and Gardens 1966. Citrus fluff is wonderful here. This dessert makes me happy. It's best served warm with chilled citrus fluff. Ingredients:
1/2 cup sugar |
1/2 cup shortening |
1 egg |
1/2 cup light molasses |
1 1/2 cups all-purpose flour |
3/4 teaspoon salt |
3/4 teaspoon baking soda |
1/2-3/4 teaspoon ginger powder |
1/2 teaspoon cinnamon |
1/2 cup boiling water |
1 egg |
1/2 cup sugar |
1 teaspoon orange peel, grated |
1 teaspoon lemon peel, grated |
2 tablespoons lemon juice |
1 cup whipping cream, whipped |
Directions:
1. For Cake:.
2. Beat gradually 1/2 C sugar and 1/2 C shortening until light. Add 1 egg and 1/2 C molasses. Beat thoroughly.
3. Sift together flour, salt, baking soda, ginger power and cinnamon and add to creamed mixture alternately with 1/2 C boiling water, beating after each addition.
4. Bake in well greased 8 x 8 x 2 inch pan in 350 degrees F oven for 35 minutes or until done. Serve warm with citrus fluff.
5. For citrus fluff:.
6. In small saucepan beat 1 egg, add 1/2 C sugar, grated orange and lemon peel and lemon juice.
7. Cook and stir over low heat until thick, about 5 minutes. Cool thoroughly.
8. Fold in 1 C whipping cream, whipped. Chill.
9. Spoon onto square of warm gingerbread. Optionally garnish with a twist of orange along with citrus fluff.
|
|