Feed Me That! : Gingerbread with Cream

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Title: Gingerbread with Cream
Categories: Cake
Yield: 4 Servings

1 c All purpose flour

1/2 ts Baking soda

3/4 ts Ground ginger

3/4 ts Cinnamon

1/2 ts Salt

1 lg Egg

1/2 c Sugar

1/2 c Unsulfured molasses

1/2 c Vegetable oil

1/2 c Boiling water

=FOR TOPPING===-

1 c Well-chilled heavy cream

1/2 ts Vanilla

2 ts Sugar

Preheat oven to 400 degrees. Grease and flour an 8 in. square baking pan, knocking out excess flour.

Into a bowl sift together flour, baking soda, ginger, cinnamon, and salt. In a cup beat egg lightly and stir into flour mixture with sugar, molasses, and oil. Add boiling water in a slow stream, whisking until combined well, and pour batter into pan. Bake gingerbread in middle of oven 30 minutes, or until a tester inserted in center comes our clean.

In a bowl with an electric mixer beat cream with vanilla and sugar until it holds soft peaks.

Cool gingerbread slightly in pan on a rack. Cut gingerbread into quarters and serve topped with whipped cream.

Yield: 4 servings

Recipe courtesy of Gourmet Magazine

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1	c	All purpose flour
1/2	ts	Baking soda
3/4	ts	Ground ginger
3/4	ts	Cinnamon
1/2	ts	Salt
1	lg	Egg
1/2	c	Sugar
1/2	c	Unsulfured molasses
1/2	c	Vegetable oil
1/2	c	Boiling water
		=FOR TOPPING===-
1	c	Well-chilled heavy cream
1/2	ts	Vanilla
2	ts	Sugar