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
- 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
- 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.
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.
Reviews for Gingerbread with Chantilly Cream
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review