Gingerbread with Amber Cream Recipe

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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
MAKES:
24-32 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.
MAKES:
24-32 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.

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 13x9-in. baking pans.
Bake at 350° for 30-35 minutes or until a toothpick inserted in 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.
Originally published as Gingerbread with Amber Cream in Taste of Home December/January 1999, p54

Nutritional Facts

1 piece: 279 calories, 12g fat (5g saturated fat), 47mg cholesterol, 275mg sodium, 39g carbohydrate (24g sugars, 1g fiber), 3g protein.

  • 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
  1. 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 13x9-in. baking pans.
  2. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on wire racks.
  3. 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.
Originally published as Gingerbread with Amber Cream in Taste of Home December/January 1999, p54

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