If you like, dust the gingerbread with confectioners' sugar and present it on a platter. I like to serve it straight from the baking dish. The amounts of flour and butter are given by weight (ounces) and by volume (cups or tablespoons); use either measurement.
Yields one 8x8-inch cake.
8-1/4 oz. (1-3/4 cups plus 2 Tbs.) flour
1-1/2 tsp. baking soda
2-1/4 tsp. ground ginger
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
2-1/2 oz. (5 Tbs.) butter, softened at room temperature
1/3 cup sugar
1 large egg
3/4 cup dark molasses
3/4 cup cold water
For the whipped cream:
1 cup heavy cream (not ultrapasteurized, if possible)
1/4 cup maple syrup
Heat the oven to 350°F. Butter an 8x8-inch cake pan. Sift together the flour, baking soda, ginger, cinnamon, cloves, and salt onto a sheet of waxed paper. Set aside.
In a large mixing bowl, beat the butter until light and creamy. Add the sugar and continue beating until light and fluffy. Add the egg and beat until well combined. Scrape down the sides of the bowl and pour in the molasses in a slow, steady stream, beating all the while. Add half of the sifted dry ingredients and mix just until well combined. Mix in the remaining dry ingredients. Slowly pour in the cold water and stir until well incorporated.
Pour the batter into the prepared pan and bake until a skewer inserted in the center comes out clean, 35 to 40 minutes. Let cool in the pan about 1 hour before serving.
Beat the cream until thickened. Slowly pour in the syrup and continue beating until the cream holds soft peaks. Cut the cake into squares; serve with the whipped cream.
nutrition information (per serving):
based on nine servings;
photo: Rita Maas
From Fine Cooking 23
, pp. 58-59
October 1, 1998