Gingerbread with Amber Cream |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 24 |
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This gingerbread has just the right amount of spices and bakes up nice and moist. Topping individual servings with flavored whipped cream turns this into an extra-special dessert.Ann Le Duc, Gloversville, New York Ingredients:
1 cup shortening |
1 cup sugar |
4 eggs |
2 cups molasses |
2 cups water |
4-2/3 cups king arthur unbleached all-purpose flour |
2 teaspoons each baking powder, baking soda, salt, ground cinnamon and ginger |
1 teaspoon ground cloves |
amber cream: |
2 cups heavy whipping cream |
2/3 cup packed brown sugar |
1/2 teaspoon vanilla extract |
Directions:
1. In a bowl, cream shortening and sugar until fluffy. Add the eggs, one at a time, beating well after each addition. Combine molasses and water. Combine dry ingredients; add to creamed mixture alternately with molasses mixture, beating well after each addition. Pour into two greased 13-in. x 9-in. baking pans.
2. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on wire racks.
3. In a small bowl, combine cream, brown sugar and vanilla; chill for at least 1 hour. Whip until stiff peaks form. Serve with the gingerbread. Yield: 24-32 servings.
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