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Ingredients
| all-purpose flour (unsifted): 1 1/2 cups |
| baking powder: 2 tsp |
| salt: 1/2 tsp |
| ground ginger: 2 tsp |
| ground cinnamon: 2 tsp |
| whole cloves: 1 tsp |
| whole nutmeg: 1/4 tsp (grated) |
| eggs: 2 |
| granulated sugar: 1 cup |
| half and half cream: 1 cup |
| vanilla extract: 1 tsp |
| powdered sugar |
| light whipping cream (fluid): 3/4 cup |
| ground cinnamon: 1/4 tsp |
| ginger (minced): 1/4 tsp |
| whole nutmeg: 1/4 tsp (grated) |
Australian-Recipe Gingerbread
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
40 min -
Servings
16 serving(s)
Tags
- Preheat oven to 350°F.
- Grease a 9" square baking pan.
- Sift flour, baking powder, salt and spices into a bowl, set aside.
- With an electric mixer, beat the eggs on high speed until very thick, about 5 minutes.
- Gradually beat in the sugar.
- With the mixer on low speed, beat in the flour mixture alternately with the cream, beginning and ending with the flour.
- Stir in the vanilla.
- Pour the batter into the pan and bake until the top springs back when touched lightly, about 35-40 minutes.
- Let cool in the pan on a wire rack for about 10 minutes.
- Combine whipped cream ingredients in a bowl and whip until the cream holds soft peaks.
- Sprinkle powdered sugar over the hot gingerbread, cut into 16 squares, and serve with whipped cream.