Recipe - Berena--Klingon Gingerbread

One half cup Margarine
One fourth cup Sugar
1 Egg
1 cup Dark molasses
1 cup Boiling water
2 1/3 cup Flour
1 One half teaspoon Ginger
1 teaspoon Cinnamon
1/8 teaspoon Cloves
One half teaspoon Salt
One half teaspoon Baking powder
1 teaspoon Baking soda

FOR WHIPPED CREAM
1 cup Whipping cream
One fourth cup Sugar
One fourth teaspoon Lemon extract

Preheat oven to 350 degrees. Grease and flour a ring mold or baking dish
(9x9). Mix together the margarine and sugar in a large bowl. Add the egg
and beat it in well. Next, stir in the molasses. Then measure the boiling
water in the molasses measuring cup and add it to the mixture, stirring
well. Measure all tahe dry ingredients into a small bowl, starting with the
flour and ending with the baking soda. Stir all the dry ingredients
together,then mix thoroughly into the liquid. Pour immediately into the
prepared ring mold. Bake for 40 to 45 minutes, or until a skewer stuck into
the cake comes out clean. If you are using a ring mold, let the cake cool
for about 5 minutes, then unmold onto a plate. To make the whipped cream,
put the chilled cream in a small chilled bowl, add the sugar and lemon
extract and beat with an electric mixer until stiff. To serve put a dollop
of whipped cream over each slice of warm cake.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini