This past weekend Sam and I had some friends over and I made this gingerbread for dessert. The gingerbread turned out perfectly: moist, a fine crumb and intense molasses flavor. The molasses whipped cream was an ideal and necessary complement, balancing the intensity of the gingerbread. The recipe calls for mild-flavored or light molasses, but the only brand of molasses in our grocery store looked rather dark to me. I used the dark molasses anyway, using the full amount in the gingerbread batter but only half the amount in the whipped cream.
1 cup plus 1 tablespoon sugar
½ cup (1 stick) unsalted butter, room temperature
¾ cup plus 2 tablespoons mild-flavored (light) molasses
2 large eggs
2 cups all purpose flour
2 teaspoons baking soda
1¼ teaspoons ground cinnamon
¾ teaspoon ground ginger
½ teaspoon salt
1½ cups chilled heavy whipping cream, divided
¾ cup boiling water
Make the Gingerbread:
Preheat oven to 350°F. Butter and flour a 9x9x2 inch metal baking pan. Using an electric mixer, beat 1 cup sugar and butter in large bowl until blended. Beat in ¾ cup molasses, then eggs 1 at a time. Sift in flour, baking soda, cinnamon, ginger, and salt; beat until blended. Beat in ¼ cup cream, then ¾ cup boiling water. Transfer batter to prepared pan.
Bake cake until tester inserted into center comes out clean, about 45 minutes. Cool in pan on rack.
Beat remaining 1¼ cups cream and 1 tablespoon sugar in medium bowl until peaks form. Fold in remaining 2 tablespoons molasses just until streaks appear (do not overmix). Cut cake into slices; transfer to plates. Serve with molasses whipped cream.
From The Bon Appetit Fast Easy Fresh Cookbook, p 625.