Dark Gingerbread with Maple Whipped Cream
Recipe by TerryWilson from allrecipes.com
Dessert 60 Mins.
Ingredients
8
8 servings
- •1 ½ cups all-purpose flour
- •1 teaspoon ground cinnamon
- •¾ teaspoon ground ginger
- •½ teaspoon baking soda
- •½ teaspoon baking powder
- •½ teaspoon salt
- •½ cup unsalted butter, softened
- •⅓ cup dark brown sugar, packed
- •⅓ cup dark corn syrup
- •⅓ cup molasses
- •1 egg
- •½ cup hot water
- •¼ cup chopped crystallized ginger
- •1 cup heavy whipping cream, chilled
- •2 tablespoons pure maple syrup
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch round or square pan and line bottom with parchment paper.
- Whisk flour, cinnamon, ground ginger, baking soda, baking powder, and salt together in a large bowl.
- Beat butter and brown sugar together in another large bowl with an electric mixer until light and fluffy, 3 to 4 minutes. Add corn syrup, molasses, and egg; beat until smooth. Pour in hot water slowly while continuing to beat. Add flour mixture gradually, mixing until batter is well-blended and smooth. Stir in crystallized ginger. Pour batter into the pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan, about 10 minutes. Run a knife around the edges and carefully invert onto a wire rack. Cut into wedges or squares.
- Whip heavy cream and maple syrup together in a large bowl until stiff peaks form. Serve whipped cream topping with cake.
Nutritional Facts
Per 8 servings
- Calories: 436
- Carbohydrate: 55g
- Fat: 23g
- Fiber: 1g
- Protein: 4g
- Sugar: 24g
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