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