Gingerbread with Amber Cream Recipe

Gingerbread with Amber Cream Recipe

  • 1 cup shortening
  • 1 cup sugar
  • 4 eggs
  • 2 cups molasses
  • 2 cups water
  • 4 2/3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons salt
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ginger
  • 1 teaspoon ground cloves
  • AMBER CREAM:
  • 2 cups whipping cream
  • 2/3 cup packed brown sugar
  • 1/2 teaspoon vanilla extract
  1. In a mixing bowl, cream shortening and sugar until fluffy. Add the eggs, one at a time, beating well after each addition. Combine molasses and water. Combine dry ingredients; add to creamed mixture alternately with molasses mixture, beating well after each addition. Pour into two greased 13-in. x 9-in. x 2-in. baking pans. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. In a small mixing bowl, combine cream, brown sugar and vanilla; chill for at least 1 hour. Whip until stiff peaks form. Serve with the gingerbread.
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