Gingerbread with Amber Cream Recipe

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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

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Gingerbread with Amber Cream Recipe

Prep: 20 min. Bake: 30 min.

Yield: 24-32 Servings

20 30 50

Ingredients

1 cup shortening
1 cup sugar
4 eggs
2 cups molasses
2 cups water
4-2/3 cups 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

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.
Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on wire racks.
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.

Nutritional Facts 1 serving (1 piece) equals 279 calories, 12 g fat (5 g saturated fat), 47 mg cholesterol, 275 mg sodium, 39 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Gingerbread with Amber Cream in Taste of Home December/January 1999, p54