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
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