Gingerbread with Whipped Cream

• Vegetarian

• Produce

  • 2 tsp Ginger, ground
  • 4 tbsp Ginger, fresh

• Refrigerated

  • 2 Eggs

• Condiments

  • 1 cup Unsulfured molasses

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 2 tsp Baking powder
  • 2 tsp Baking soda
  • 2/3 cup Brown sugar, dark
  • 1 tsp Cinnamon, ground
  • 1/2 tsp Cloves, ground
  • 1/2 tsp Kosher salt
  • 1/2 tsp Nutmeg
  • 2 tbsp Vegetable shortening

• Dairy

  • 16 tbsp Butter, unsalted

• Liquids

  • 1 cup Water

Found on recipesfoodandcooking.com

Description

Ingredients

• 2 tablespoons vegetable shortening, at room temperature
• 2½ cups plus 1 teaspoon all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground ginger
• 1 teaspoon. ground cinnamon
• ½ teaspoon ground cloves
• ½ teaspoon freshly grated nutmeg
• ½ teaspoon kosher salt
• 16 tbsp. unsalted butter, at room temperature
• ⅔ 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

Directions

• 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.
• Sift remaining flour, baking powder, ground ginger, cinnamon, cloves, nutmeg, and salt together into a bowl and set aside.
• Put the butter and sugar in a bowl and beat with a mixer until light and fluffy, 2 - 3 minutes.
• Add the molasses and ginger. Mix until incorporated.
• Add ⅓ of the flour. Mix together the baking soda and hot water. Add ½ of the water and another third of the flour. Repeat with remaining flour and water. Mix until thoroughly incorporated.
• Add eggs one at a time and mix in.
• Pour batter into prepared pan, smoothing out top. Bake until toothpick inserted into center of cake comes out clean, about 40 minutes.
• Let cake cool completely in pan on a cooling rack.
• Serve with whipped cream