Holiday Gingerbread with Molasses Whipped Cream

Coastal Living
Gingerbread in summer? At Victorian Oak Bluffs, it works.
8 servings


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1 1/2 cups molasses
1/3 cup firmly packed dark brown sugar
6 tablespoons butter, melted
3/4 cup boiling water
3 1/3 cups all-purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3/4 teaspoon ground cinnamon
2 1/4 teaspoons ground ginger
Garnishes: chopped fresh pineapple, fresh blueberries


Combine first 4 ingredients in a large bowl. Combine flour and next 4 ingredients in a separate bowl; stir into molasses mixture until smooth. Spoon batter into a buttered 9-inch square pan. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.

Cut gingerbread into squares. Serve with a dollop of Molasses Whipped Cream, and garnish, if desired.

Created date

September 2002