Ingrients & Directions


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-inch 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

NOTES : Recipe courtesy of
Yields
1 Servings

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