Recipe - Gingerbread With Cream

1 cup All purpose flour
One half teaspoon Baking soda
Three fourths teaspoon Ground ginger
Three fourths teaspoon Cinnamon
One half teaspoon Salt
1 lg Egg
One half cup Sugar
One half cup Unsulfured molasses
One half cup Vegetable oil
One half cup Boiling water

FOR TOPPING
1 cup Wellchilled heavy cream
One half teaspoon Vanilla
2 teaspoon Sugar

Preheat oven to 400 degrees. Grease and flour an 8inch 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 Gourmet Magazine

Recipe by: Cooking Live Show #CL9038

Posted to MCRecipe Digest by "Angele and Jon Freeman"
jfreeman@comteck.com on Feb 7, 1998