It’s kind of a tradition in my family to make gingerbread the first weekend of December, usually on Sunday night. Isn’t that cozy? It’s best eaten fresh, but this makes a large pan, so I usually zap a piece in the microwave for breakfast the next couple mornings and it does just fine.
- 1 cup boiling water
- 1 cup butter, softened, cut into tablespoons
- 1 cup brown sugar, firmly packed
- 1 cup molasses
- 2 eggs, beaten
- 3 cups flour
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp ground ginger
- 1 1/2 tsp cinnamon
Preheat oven to 350 degrees. Lightly grease a 9×13″ pan.
Combine butter, brown sugar and molasses in a large bowl. Cover with boiling water and let stand for butter to melt and mixture to cool. Add eggs and mix well. Mix in dry ingredients, whisking well to blend, but do not overmix.
Pour batter into prepared pan. Bake for 35-45 minutes, until the gingerbread springs back in the center when touched.
Serve warm with whipped cream.
One thought on “Gingerbread with Whipped Cream”
This is the best. My mother (Helen’s grandmother) made this regularly and we ate it with butter, not whipped cream. Brian (Helen’s dad) grew up having whipped cream on top. After several years of testing, tasting and negotiating, we agreed that whipped cream was the best.