Gingerbread with Whipped Cream
Recipe type: Cake, Dessert
Prep time: 
Cook time: 
Total time: 
Serves: Serves 6 -8
Best flavor of the holiday season, a homemade gingerbread cake can't be beat. Serve with whipped cream.
  • 2 tablespoons vegetable shortening, at room temperature
  • 2 1/2 cups plus 1 teaspoon all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground ginger
  • 1 teaspoon. ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon kosher salt
  • 16 tbsp. unsalted butter, at room temperature
  • 2/3 cup dark brown sugar
  • 1 cup unsulfured molasses
  • 4 tablespoons grated, peeled fresh ginger
  • 2 teaspoons baking soda
  • 1 cup boiling water
  • 2 eggs, lightly beaten
  1. Preheat oven to 350°. Grease a 10 cup bundt pan with cooking spray. Use a teaspoon of the flour and put it in the pan and shake it to spread the flour around. Set aside.
  2. Sift remaining flour, baking powder, ground ginger, cinnamon, cloves, nutmeg, and salt together into a bowl and set aside.
  3. Put the butter and sugar in a bowl and beat with a mixer until light and fluffy, 2 - 3 minutes.
  4. Add the molasses and ginger. Mix until incorporated.
  5. Add 1/3 of the flour. Mix together the baking soda and hot water. Add 1/2 of the water and another third of the flour. Repeat with remaining flour and water. Mix until thoroughly incorporated.
  6. Add eggs one at a time and mix in.
  7. Pour batter into prepared pan, smoothing out top. Bake until toothpick inserted into center of cake comes out clean, about 40 minutes.
  8. Let cake cool completely in pan on a cooling rack.
  9. Serve with whipped cream
adapted from Saveur
Recipe by Recipes Food and Cooking at