Warm gingerbread served with whipped cream is a classic. This recipe can be made into individual cupcakes too. A simple dusting of powdered sugar is enough garnish. This recipe can be used to make Bread Pudding, too.
INGREDIENTS | SERVES 9
- 1 cup sugar
- 1 cup vegetable oil
- 1 cup unsulfured molasses
- 1 cup boiling water
- 2 teaspoons baking soda
- 1 tablespoon ground dried ginger
- ½ teaspoon cinnamon
- 2½ cups all-purpose flour
- 2 eggs, beaten
Preheat oven to 350°F. Butter and flour a 9″ × 9″ baking dish.
In one bowl mix together the sugar, oil, molasses, and boiling water. Set aside.
In another bowl mix together the baking soda, ginger, cinnamon, and flour.
Whisk the wet ingredients into the dry ingredients. Mix in the eggs.
Pour the batter into the prepared pan and bake for 1 hour, or until the center springs back when lightly touched with a finger.
Bake the Gingerbread batter in muffin tins and top them with the Black Bottom Cupcake filling before baking them to make gingerbread muffins for a different treat.