Dessert Recipes * Razzle Dazzle Recipes
Old-Fashioned Gingerbread Recipe
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Yields one 8x8-inch cake
8-1/4 oz. (1-3/4 cups plus 2 Tbs.) flour
1-1/2 tsp. baking soda
2-1/4 tsp. ground ginger
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
2-1/2 oz. (5 Tbs.) butter, softened at room temperature
1/3 cup sugar
1 large egg
3/4 cup dark molasses
3/4 cup cold water
FOR THE WHIPPED CREAM:
1 cup heavy cream
1/4 cup maple syrup
Heat the oven to 350°F. Butter an 8x8-inch cake pan. Sift together
the flour, baking soda, ginger, cinnamon, cloves, and salt onto a
sheet of waxed paper. Set aside.
In a large mixing bowl, beat the butter until light and creamy. Add
the sugar and continue beating until light and fluffy. Add the egg
and beat until well combined. Scrape down the sides of the bowl and
pour in the molasses in a slow, steady stream, beating all the
while. Add half of the sifted dry ingredients and mix just until
well combined. Mix in the remaining dry ingredients. Slowly pour in
the cold water and stir until well incorporated.
Pour the batter into the prepared pan and bake until a skewer
inserted in the center comes out clean, 35 to 40 min. Let cool in
the pan about 1 hour before serving.
Beat the cream until thickened. Slowly pour in the syrup and
continue beating until the cream holds soft peaks. Cut the cake into
squares; serve with the whipped cream.
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