Gingerbread with Chantilly Cream |
|
 |
Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 9 |
|
An old-fashioned family favorite, this treat has never lost its popularity during the holidays. A blend of ginger, cinnamon and nutmeg make the bread extra flavorfulâ¦and my guests always comment on the âcuteâ dollop of whipped cream on top! âPam Holloway, Marion, Louisiana Ingredients:
1/2 cup shortening |
2 tablespoons sugar |
1 tablespoon brown sugar |
1 egg |
1 cup hot water |
1 cup molasses |
2-1/4 cups king arthur unbleached all-purpose flour |
1 teaspoon baking soda |
1 teaspoon ground ginger |
1 teaspoon ground cinnamon |
3/4 teaspoon salt |
1/8 teaspoon ground nutmeg |
chantilly cream: |
1 cup heavy whipping cream |
1 teaspoon confectioners' sugar |
1/4 teaspoon vanilla extract |
Directions:
1. In a large bowl, cream the shortening and sugars until light and fluffy. Beat in egg. Beat in water and molasses. Combine the flour, baking soda, ginger, cinnamon, salt and nutmeg; gradually add to creamed mixture and mix well.
2. Pour into a greased 9-in. square baking pan. Bake at 350° for 33-37 minutes or until a toothpick inserted near the center comes out clean.
3. In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Serve with warm gingerbread. Yield: 9 servings.
|
|