ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Holiday Gingerbread with Molasses Whipped Cream

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


  • 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
  • Molasses Whipped Cream
  • Garnishes: chopped fresh pineapple, fresh blueberries

How to Make It

  1. 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.

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