New-Fashioned Gingerbread
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.
Servings: 12
Ingredients:
| 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% |
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1/2 cup (125 mL) butter, softened
1/2 cup (125 mL) granulated sugar
1 cup (250 mL) fancy molasses
1 egg
1 tsp (5 mL) vanilla
2 cups (500 mL) all-purpose flour
1 tbsp (15 mL) ground ginger
2 tsp (10 mL) cinnamon
1-1/4 tsp (6 mL) baking soda
1/4 tsp (1 mL) ground cloves
1/4 tsp (1 mL) salt
2/3 cup (150 mL) boiling water
1/2 cup (125 mL) chopped crystallized ginger
Ginger Cream:
1/4 cup (50 mL) whipping cream
1 tsp (5 mL) granulated sugar
1/2 tsp (2 mL) vanilla
1/4 cup (50 mL) 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.
Additional Information
Source
Canadian Living Magazine: November 2006
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For more ideas on cooking with Real Cream, click here |
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