Edited by Rebecca M., Eng, Lynn, Rafah Perlado and 2 others
There are very few treats that are more symbolic of the holiday season than a piece of warm gingerbread cake topped with whipped cream. As it is baking, the spicy smell that drifts through the house makes everything seem warm and cheerful, no matter what time of year it is. While gingerbread cookies are a big part of holiday celebrations, there is something infinitely comforting about the smell and taste of gingerbread on a cold day.
There are lots of toppings that may go well with fresh gingerbread, but two that are common favorites are whipped cream or lemon sauce. Serve warm sauce drizzled over the top of the gingerbread for a unique flavor combination. Or better yet, why not try both? If lemon sauce is good and whipped cream is good, then together they must be better!
- 2/3 cup of white sugar
- 2/3 cup of butter
- 1 egg
- 1 1/3 cups of molasses
- 3 1/3 cups of all-purpose flour
- 2 1/4 teaspoons of baking soda
- 1 teaspoon of ground cinnamon
- 1 1/2 teaspoon of ground ginger
- 1/2 teaspoon of ground cloves
- 1/2 teaspoon of salt
- 1/3 cups hot tap water
- 1Preheat oven to 350 degrees F/175 degrees C.
- 2Grease and flour (or spray with non-stick cooking spray) a 9 x 13 inch cake pan.
- 3In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- 4Beat in molasses and egg until well incorporated.
- 5In a medium mixing bowl, sift together flour, salt, baking soda, ginger, cinnamon, and cloves.
- 6Blend slowly into creamed mixture.
- 7Stir in hot tap water and pour into prepared pan.
- 8When cake is done, it will pull slightly away from edge of pan and a toothpick inserted into the center will come out clean.Bake for 60-65 minutes in preheated oven.
Yields 2 cups
- 11 cup whipping cream or heavy cream
- 22 tablespoons white sugar
- 31/2 teaspoon vanilla extract
- 1Chill the whipping/heavy cream in the refrigerator about about 10 to 15 minutes.
- 2If using electric mixer, put on high speed, while if using a whisk, make sure to whip as fast a you can, observing one direction whipping method only.Place in a mixing bowl and whip.
- 3Add a tablespoon of sugar at a time while continuously whipping.
- 4Finally add the vanilla and mix until well incorporated.
- 11 cup water
- 21 lemon (all the juice extracted and 1 teaspoon grated zest)
- 31 tablespoon unsalted butter
- 41/2 cup white sugar
- 51 tablespoon cornstarch
- 6a pinch of salt
- 7a pinch of nutmeg
- 1water, cornstarch, sugar, nutmeg and salt. Stirring continuously, bring to a boil and simmer until thick.In a sauce pan, combine the following:
- 2Cool slightly before drizzling on top of the ginger bread.Turn of the heat and add the butter, juice of 1 whole lemon and 1 teaspoon grated lemon zest.
Note: Photos above are just sample brands of the ingredients. This does not mean that the same brands are needed in preparing this recipe. You can always change things according to your preferences.
Categories : Desserts
Recent edits by: Ian Gabriel T. Tolledo, Rafah Perlado, Lynn