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Gingerbread with Amber Cream

 Gingerbread with Amber Cream
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
24-32 ServingsPrep: 20 min. Bake: 30 min.


  • 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
  • 2 cups heavy whipping cream
  • 2/3 cup packed brown sugar
  • 1/2 teaspoon McCormick® Pure Vanilla Extract


  • 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

2 of 2

Gingerbread with Amber Cream (continued)

Directions (continued)

  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.