1/2 cup (1 stick/4 oz./113g) butter or margarine, softened
3/4 cup granulated sugar
1/3 cup firmly packed dark brown sugar
1 large egg
2 cups all-purpose flour
2 tablespoons crystallized ginger, minced
2 teaspoons ground ginger
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon salt
1 cup molasses
1 cup boiling apple cider
Ginger-Molasses Whipped Cream (see recipe below)
Beat butter at medium speed with an electric mixer until creamy; gradually add granulated and brown sugars, beating well. Add egg, beating until mixture is blended.
Add flour and next 8 ingredients; beat at medium speed until smooth. Pour into a greased and floured 9 x 13-inch pan.
Bake at 325°F/190°C for 35 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack. Cut into 3-inch squares. Serve gingerbread with Ginger-Molasses Whipped Cream.
Makes 12 servings.
Ginger-Molasses Whipped Cream
1 cup whipping cream
1 tablespoon confectioners' sugar
1 tablespoon molasses
1/4 teaspoon ground ginger
Beat whipping cream, powdered sugar, molasses, and ginger at high speed with an electric mixer until soft peaks form.
Makes 1 1/2 cups whipped cream topping.
Source: Southern Living December 2003
Date: May 7, 2004