Coffee and Dessert - Gingerbread

Recently I was looking for a quick and easy dessert, and once again Betty Crocker came to the rescue. This recipe is very easy and can be ready for your evening dessert in a little over an hour. The gingerbread is very moist and rich, and filled with great flavor from the molasses, ginger and cinnamon. Can be served warm or cold, with or without a topping. **Suggested toppings: Apricot-Cream Topping, Honey-Ginger Fluff, or whipped cream.


Gingerbread

2-1/3 cups all-purpose flour
1/3 cup sugar
1 cup molasses
3/4 cup hot water
1/2 cup shortening
1 egg
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
3/4 teaspoon salt

Preheat oven to 325 ℉

  1. Grease and flour square pan 9x9x2 inches.
  2. Beat all ingredients in large mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl occasionally, 3 minutes. Pour into pan.
  3. Bake until wooden pick inserted in center comes out clean, about 50 minutes.
  4. Serve with Apricot-Cream Topping, Honey-Ginger Fluff or whipped cream if desired. **See below.
**Apricot-Cream Topping: Mix 1 cup apricot preserves or jelly, 1 tablespoon grated lemon peel and 2 tablespoons lemon juice.

** Honey-Ginger Fluff: Beat 2 cups chilled whipping cream, 1/4 cup honey and 1/2 teaspoon ground ginger in chilled bowl until stiff. Refrigerate at least 1 hour before serving.






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