Old-Fashioned Gingerbread with Molasses Whipped Cream
A warm, spicy gingerbread cake made with molasses and aromatic spices, served with a decadent molasses-streaked whipped cream topping. This classic dessert combines the rich flavors of butter, molasses, and warming spices like cinnamon and ginger.
Ingredients
- •1 cup sugar
- •½ cup unsalted butter
- •¾ cup light molasses
- •2 whole large eggs
- •2 cups all purpose flour
- •2 teaspoons baking soda
- •1¼ teaspoons ground cinnamon
- •¾ teaspoon ground ginger
- •½ teaspoon salt
- •1½ cups whipping cream
- •¾ cup boiling water
Cooking Instructions
- 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.
15 min
- 2.
Bake cake until tester inserted into center comes out clean, about 45 minutes. Cool cake in pan on rack.
45 min
- 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.
10 min
