Gingerbread With Tangy Whipped Topping
|Shortening||1⁄3 Cup (5.33 tbs)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Molasses||1⁄2 Cup (8 tbs)|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Baking soda||3⁄4 Teaspoon|
|Ground ginger||1 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Boiling water||1⁄2 Cup (8 tbs)|
|Orange rind||1 Teaspoon, grated|
|Lemon rind||1 Teaspoon|
|Lemon juice||2 Tablespoon|
|Whipping cream||1 Cup (16 tbs), whipped|
In medium mixing bowl, cream shortening and sugar.
Add egg and molasses and mix well.
Sift dry ingredients together and add to egg mixture alternately with boiling water.
Pour into greased 6 cup (1.5 L) microproof ring mold.
Cook at 70% power level for 7 1/2 minutes, then at HIGH for 1-2 minutes or until cake tests done.
Let stand 10 minutes, then turn out onto rack.
For topping, beat egg in 4 cup (1 L) microproof measure.
Add sugar, orange and lemon rind and juice.
Cook on HIGH 1 1/2-2 minutes until thick.
Fold in whipped cream.
Serve over slices of gingerbread garnished with orange slice.