New-Fashioned Gingerbread
This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 329 |
| pro | 3 g |
| total fat | 10 g |
| sat. fat | 6 g |
| carb | 58 g |
| fibre | 1 g |
| chol | 42 mg |
| sodium | 250 mg |
| % RDI: | - |
| calcium | 10 |
| iron | 38 |
| vit A | 9 |
| vit C | 8 |
| folate | 20 |
Ginger lovers of the world unite to enjoy this rich, moist cake featuring dried and crystallized ginger. A dollop of ginger-accented whipped cream adds a touch of luxury.
Ingredients
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1 cup fancy molasses
- 1 egg
- 1 tsp vanilla
- 2 cups all-purpose flour
- 1 tbsp ground ginger
- 2 tsp cinnamon
- 1-1/4 tsp baking soda
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 2/3 cup boiling water
- 1/2 cup chopped crystallized ginger
- Ginger Cream:
- 1/4 cup whipping cream
- 1 tsp granulated sugar
- 1/2 tsp vanilla
- 1/4 cup chopped crystallized ginger
Preparation
Grease 9-inch (2.5 L) square metal cake pan; line bottom with parchment or waxed paper. Set aside.
In large bowl, beat butter with sugar until light; beat in molasses, egg and vanilla. In separate bowl, whisk together flour, ground ginger, cinnamon, baking soda, cloves and salt. Add to butter mixture, stirring until no longer streaky. Stir in boiling water until smooth. Fold in crystallized ginger. Scrape into prepared pan.
Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 35 minutes. Let cool on rack. (Make-ahead: Cover with plastic wrap; store for up to 24 hours. Or overwrap with heavy-duty foil and freeze for up to 3 weeks.)
Ginger Cream: In bowl, whip cream with sugar and vanilla; fold in ginger. Serve with gingerbread.
Source : Canadian Living Magazine: November 2006
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