Gingerbread With Chantilly Cream

Makes 9 servings

An old-fashioned family favorite, this treat has never lost its popularity during the holidays. A blend of ginger, cinnamon and nutmeg make the bread extra flavorful, and my guests always comment on the “cute” dollop of whipped cream on top!

ingredients

1/2 cup shortening
2 tablespoons sugar
1 tablespoon brown sugar
1 egg
1 cup hot water
1 cup molasses
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/8 teaspoon ground nutmeg
CHANTILLY CREAM:
1 cup heavy whipping cream
1 teaspoon confectioners’ sugar
1/4 teaspoon vanilla extract

directions

1
In a large bowl, cream the shortening and sugars until light and fluffy. Beat in egg; mix well. Beat in water and molasses. Combine the flour, baking soda, ginger, cinnamon, salt and nutmeg; gradually add to creamed mixture.
2
Pour into a greased 9-in. square baking pan. Bake at 350* for 33-37 minutes or until a toothpick inserted near the center comes out clean.
3
In a small bowl, beat cream until it begins to thicken. Add confectioners’ sugar and vanilla; beat until stiff peaks form. Serve with warm gingerbread.

Source: ~Pam Holloway~ Marion, Louisiana