Betty demonstrates how to make Deep, Rich Gingerbread. This is such a flavorful dessert that all it needs for perfection is a dollop of sweetened whipped cream on top!
Deep, Rich Gingerbread
½ cup butter, softened
1 egg
1 cup molasses
2 ½ cups all-purpose flour
1 ½ teaspoons baking soda
½ teaspoon salt
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 cup hot tap water
sweetened whipped cream (for garnish) (You will find a Quick Tip for making Sweetened Whipped Cream Topping in Betty's Kitchen, or you may use Cool Whip.)
In a large mixing bowl, whip ½ cup softened butter with an electric mixer until fluffy. Gradually add ½ cup sugar, and whip until smooth. Add 1 egg and 1 cup molasses mixing well after each addition. In a separate mixing bowl, thoroughly combine 2 ½ cups all-purpose flour, 1 ½ teaspoons baking soda, ½ teaspoon salt, 1 teaspoon ground cloves, 1 teaspoon ground cinnamon, and 1 teaspoon ground ginger. Add to molasses mixture, alternately with 1 cup hot tap water, beginning and ending with flour mixture. Use mixer to beat after each addition. Pour batter into a 9-inch square baking pan or Pyrex dish that has been buttered and floured. Bake at 350 degrees (F) for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Let gingerbread sit in baking pan for about 10 minutes, and then lift out onto a cooling rack. Cool completely or serve warm. To serve (large servings), cut into 9 equally-sized squares and place each on a nice serving plate. Top with a dollop of sweetened whipped cream. This is a deep, rich, and gorgeous dessert-and so easy to make! I hope you love it! --Betty ♥
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