Gingerbread with Amber CreamThis gingerbread has just the right amount of spices and bakes up nice and moist….
Gingerbread with Amber Cream
1 cup shortening 1 cup sugar 4 eggs 2 cups molasses 2 cups water 4-2/3 cups all-purpose flour 2 teaspoons each baking powder, baking soda, salt, ground cinnamon and ginger 1 teaspoon ground cloves AMBER CREAM: 2 cups heavy whipping cream 2/3 cup packed brown sugar 1/2 teaspoon vanilla extract
In a bowl, cream shortening and sugar until fluffy.
Add the eggs, one at a time, beating well after each addition.
Combine molasses and water.
Combine dry ingredients; add to creamed mixture alternately with molasses mixture, beating well after each addition.
Pour into two greased 13×9-in.
Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Cool on wire racks.
In a small bowl, combine cream, brown sugar and vanilla; chill for at least 1 hour.
Whip until stiff peaks form.
Serve with the gingerbread.