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Ingredients
| granulated sugar: 1/2 cup |
| multipurpose shortening: 1/2 cup |
| eggs: 1 |
| light molasses: 1/2 cup |
| all-purpose flour (unsifted): 1 1/2 cups |
| salt: 3/4 tsp |
| baking soda: 3/4 tsp |
| ground ginger: 3/4 tsp |
| ground cinnamon: 1/2 tsp |
| water: 1/2 cup (boiling) |
| eggs: 1 |
| granulated sugar: 1/2 cup |
| orange peel: 1 tsp (grated) |
| lemon peel: 1 tsp (grated) |
| lemon juice: 2 Tbl |
| light whipping cream (fluid): 1 cup (whipped) |
Gingerbread With Citrus Fluff
Credit: Food.com
User rating:
-
Prep Time
0 min -
Cook Time
35 min -
Servings
9 serving(s)
Tags
- For Cake:.
- Beat gradually 1/2 C sugar and 1/2 C shortening until light. Add 1 egg and 1/2 C molasses. Beat thoroughly.
- Sift together flour, salt, baking soda, ginger power and cinnamon and add to creamed mixture alternately with 1/2 C boiling water, beating after each addition.
- Bake in well greased 8 x 8 x 2 inch pan in 350 degrees F oven for 35 minutes or until done. Serve warm with citrus fluff.
- For citrus fluff:.
- In small saucepan beat 1 egg, add 1/2 C sugar, grated orange and lemon peel and lemon juice.
- Cook and stir over low heat until thick, about 5 minutes. Cool thoroughly.
- Fold in 1 C whipping cream, whipped. Chill.
- Spoon onto square of warm gingerbread. Optionally garnish with a twist of orange along with citrus fluff.