Dark Molasses Gingerbread With Whipped Cream
This cake is also delicious the day after it is baked. The spices meld and the texture gets even more like a steamed pudding.
Adapted from “The Gift of Southern Cooking,” by Edna Lewis and Scott Peacock (Random House, 2003)
1/2 cup (1 stick) unsalted butter, more for pan
2 cups all-purpose flour, more for pan
1/4 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 eggs
1 1/2 cups dark molasses
Freshly whipped cream, for serving.
1. Preheat oven to 350 degrees. Butter and flour an 8-by-8-by-2-inch baking pan. Sift flour, baking soda and baking powder into a large mixing bowl. Blend in spices and salt with a wire whisk.
2. In a small pan, bring 1 cup water to a boil. Melt 1/2 cup butter in it, then whisk water into flour mixture. Beat eggs and add to mixture, along with molasses. Whisk until well blended. Pour into pan.
3. Bake for 35 to 45 minutes or until a skewer plunged into center comes out with no trace of raw batter. Interior will be moist. Serve warm with freshly whipped cream.
Yield: 6 to 8 servings.
Note: This cake is also delicious the day after it is baked. The spices meld and the texture gets even more like a steamed pudding.