Old-Fashioned Gingerbread with Molasses Whipped Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Polly Tafrate of South Salem, New York, writes: I've taken dozens of cooking classes over the years, but some of my best lessons in the kitchen have come from my husband's family. His sister and his mother have shared many delicious recipes with me, including the ones here. Ingredients:
1 cup plus 1 tablespoon sugar |
1/2 cup (1 stick) unsalted butter, room temperature |
3/4 cup plus 2 tablespoons mild-flavored (light) molasses |
2 large eggs |
2 cups all purpose flour |
2 teaspoons baking soda |
1 1/4 teaspoons ground cinnamon |
3/4 teaspoon ground ginger |
1/2 teaspoon salt |
1 1/2 cups chilled whipping cream, divided |
3/4 cup boiling water |
Directions:
1. Preheat oven to 350°F. Butter and flour 9x9x2-inch metal baking pan. Using electric mixer, beat 1 cup sugar and butter in large bowl until blended. Beat in 3/4 cup molasses, then eggs 1 at a time. Sift in flour, baking soda, cinnamon, ginger, and salt; beat until blended. Beat in 1/4 cup cream, then 3/4 cup boiling water. Transfer batter to prepared pan.
2. Bake cake until tester inserted into center comes out clean, about 45 minutes. Cool cake in pan on rack.
3. Beat 1 1/4 cups cream and 1 tablespoon sugar in medium bowl until peaks form. Fold in 2 tablespoons molasses just until streaks appear (do not overmix). Cut cake into slices; transfer to plates. Serve with molasses whipped cream.
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