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Gingerbread With Tangy Whipped Topping

Microwave.Lady's picture
Ingredients
  Shortening 1⁄3 Cup (5.33 tbs)
  Granulated sugar 1⁄2 Cup (8 tbs)
  Egg 1
  Molasses 1⁄2 Cup (8 tbs)
  All purpose flour 1 1⁄2 Cup (24 tbs)
  Salt 1⁄2 Teaspoon
  Baking soda 3⁄4 Teaspoon
  Ground ginger 1 Teaspoon
  Cinnamon 1⁄2 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
Directions

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.
Cool.
Fold in whipped cream.
Chill.
Serve over slices of gingerbread garnished with orange slice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Microwaving
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Sugar
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
6

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