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Gingerbread with Chantilly Cream Recipe

Gingerbread with Chantilly Cream Recipe photo by Taste of Home

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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 flavorful…and my guests always comment on the “cute” dollop of whipped cream on top! —Pam Holloway, Marion, Louisiana

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Gingerbread with Chantilly Cream Recipe

Prep: 15 min. Bake: 35 min.

Yield: 9 Servings

15 35 50

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 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

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.
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.
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.

Nutritional Facts 1 serving (1 piece) equals 427 calories, 21 g fat (9 g saturated fat), 60 mg cholesterol, 368 mg sodium, 55 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Gingerbread with Chantilly Cream in Taste of Home December/January 2006, p41

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Gingerbread with Chantilly Cream

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(1-1) of 1 reviews

Reviewed on Sep. 07, 2012 by mem381

Maybe it's just because I have a sweet tooth, but to me this gingerbread was just not sweet enough with only 3 tablespoons total of sugar. Plus the molasses flavor was very overpowering to where you can barely taste the spices. I didn't make the cream with it so I don't know if it helps any, but i used Redi Whip instead since I had it on hand.