Best 6 Old Fashioned Gingerbread With Molasses Whipped Cream Recipes

DARK MOLASSES GINGERBREAD WITH WHIPPED CREAM

Steps:

• 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.
• 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.
• 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.

OLD FASHION GINGERBREAD

Steps:

• Preheat oven to 350°. Grease a 9-in. square baking pan; set aside. In a large bowl, mix butter, shortening and boiling water until smooth; cool slightly. Beat in eggs and molasses until well blended. In another bowl, whisk flour, ginger, baking powder, cinnamon, salt and baking soda; gradually beat into molasses mixture. Transfer to prepared pan., Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool completely on wire rack. If desired, sprinkle with confectioners' sugar before serving.

GINGERBREAD (OLD RECIPE)

Steps:

• 1. Preheat oven to 350°F. Sift together: flour, ginger, cinnamon and baking soda in a medium bowl. Combine and set aside.
• 2. Beat butter, sugar, and molasses in a large bowl with electric mixer on medium speed until well blended and smooth.
• 3. Add 2 whole eggs; beat well.
• 4. Gradually add flour mixture alternating with boiling water.
• 5. Beat on low speed after each addition.
• 6. Spoon batter into greased 9x13-inch square baking pan.
• 7. Bake 350 for 30 minutes.

FAVORITE OLD FASHIONED GINGERBREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
• In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
• In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
• Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.

OLD FASHIONED GINGERBREAD WITH MOLASSES WHIPPED CREAM

Steps:

• preheat oven to 350*.
• butter and flour 11 x7 metal baking pan.
• using electric mixer, beat 1 cup butter in large bowl, until blended.
• beat in 3/4 cup molasses -- then eggs, one at a time, sift in flour, baking soda, cinnamon, ginger and salt.beat until blended.
• beat in 1/4 cup cream, then 3/4 cup boiling water.
• transfer to prepared pan.
• bake cake until tester inserted near the center comes out clean.about 45 minutes.
• cool cake in pan on rack.till completely cooled.
• beat 1 1/4 cups cream and 1 tbls sugar until peaks form.
• fold in 2tbls molasses until streaks appear.do not overmix.
• cut cake into slices.transfer to plates.
• serve with molasses whipped cream'.

OLD-FASHIONED GINGERBREAD

Steps:

• Preheat the oven to 350 degrees F. Grease an 8 by 8-inch cake pan and line with parchment paper. Grease and flour the pan.
• Place the rum and raisins in a small pan, cover and heat until the rum boils. Turn off the heat and set aside. Place the butter and molasses in another small pan and bring to a boil over medium heat. Pour the mixture into the bowl of an electric mixer fitted with the paddle attachment. Cool for 5 minutes, then mix in the sour cream and orange zest.
• Meanwhile, sift the flour, baking soda, ginger, cinnamon, cloves, and salt together in a small bowl. Mix with your hands until combined. With the mixer on low speed, slowly add the flour mixture to the molasses mixture and mix only until smooth. Drain the raisins and add them and crystallized ginger to the mixture with a spatula. Pour into the prepared pan and bake for about 35 minutes, until a toothpick comes out clean. Set aside to cool completely.
• When the cake has cooled, whisk together the confectioners' sugar and orange juice and pour it onto the gingerbread, allowing it to drip down the sides. Allow the glaze to set. Cut the gingerbread into 9 squares.