Best 5 Dark Molasses Gingerbread With Whipped Cream Recipes

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Dark molasses gingerbread with whipped cream is a classic holiday treat that is sure to warm your heart and soul. This delicious dessert is made with a combination of spices, molasses, and ginger, which gives it a unique and flavorful taste. The whipped cream adds a light and fluffy texture that perfectly complements the dense and chewy gingerbread. Whether you are looking for a special treat to serve at your next holiday party or a simple dessert to enjoy on a cold winter night, dark molasses gingerbread with whipped cream is sure to please everyone.

Check out the recipes below so you can choose the best recipe for yourself!

DARK MOLASSES GINGERBREAD WITH WHIPPED CREAM



Dark Molasses Gingerbread With Whipped Cream image

This gingerbread, from the chefs Edna Lewis and Scott Peacock, is just wonderful: a little spicy, a little sweet, very simple to make, and absolutely delicious. Whipped cream is an easy topping, although dulce de leche or another warm, caramel-y sauce takes it to a special place. But it's also kind of nice plain, wrapped in waxed paper and tucked inside someone's lunch.

Provided by Kim Severson

Categories     weekday, dessert

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 10

1/2 cup (1 stick) unsalted butter, more for pan
2 cups all-purpose flour, more for pan
1/4 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 eggs
1 1/2 cups dark molasses
Freshly whipped cream, for serving

Steps:

  • Preheat oven to 350 degrees. Butter and flour an 8-by-8-by-2-inch baking pan. Sift flour, baking soda and baking powder into a large mixing bowl. Blend in spices and salt with a wire whisk.
  • In a small pan, bring 1 cup water to a boil. Melt 1/2 cup butter in it, then whisk water into flour mixture. Beat eggs and add to mixture, along with molasses. Whisk until well blended. Pour into pan.
  • Bake for 35 to 45 minutes or until a skewer plunged into center comes out with no trace of raw batter. Interior will be moist. Serve warm with freshly whipped cream.

Nutrition Facts : @context http, Calories 416, UnsaturatedFat 4 grams, Carbohydrate 72 grams, Fat 13 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 8 grams, Sodium 282 milligrams, Sugar 47 grams, TransFat 0 grams

DARK MOLASSES GINGERBREAD CAKE



Dark Molasses Gingerbread Cake image

A very dark and moist cake, it is best served the day after making so the spices have a chance to blend. serve with fresh whipped cream if desired.

Provided by Brookelynne26

Categories     Breads

Time 40m

Yield 8 serving(s)

Number Of Ingredients 11

2 cups all-purpose flour
1/4 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon ground cloves
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup unsalted butter
1 cup boiling water
2 eggs, beaten
1 1/2 cups molasses

Steps:

  • Preheat oven to 350°F.
  • Sift the flour, baking soda, and baking powder into a large mixing bowl. Using a wire whisk, blend in the spices and salt. Melt the butter in the boiling water and whisk mixture into the flour mixture. Add the eggs and molasses and whisk until blended.
  • Turn into a buttered and floured 8x8 inch baking pan. Bkae for 35-40 minutes, until; well done and a toothpick plunged in the center comes out clean.

Nutrition Facts : Calories 420.6, Fat 13.1, SaturatedFat 7.8, Cholesterol 77, Sodium 320.2, Carbohydrate 72.3, Fiber 1.2, Sugar 35.2, Protein 5

OLD-FASHIONED GINGERBREAD WITH MOLASSES WHIPPED CREAM



Old-Fashioned Gingerbread with Molasses Whipped Cream image

Polly Tafrate of South Salem, New York, writes: "I've taken dozens of cooking classes over the years, but some of my best lessons in the kitchen have come from my husband's family. His sister and his mother have shared many delicious recipes with me, including the ones here."

Provided by Polly Tafrate

Categories     Bread     Milk/Cream     Ginger     Dessert     Bake     Christmas     Quick & Easy     Fall     Cinnamon     Molasses     Bon Appétit     New York     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 11

1 cup plus 1 tablespoon sugar
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup plus 2 tablespoons mild-flavored (light) molasses
2 large eggs
2 cups all purpose flour
2 teaspoons baking soda
1 1/4 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups chilled whipping cream, divided
3/4 cup boiling water

Steps:

  • Preheat oven to 350°F. Butter and flour 9x9x2-inch metal baking pan. Using electric mixer, beat 1 cup sugar and butter in large bowl until blended. Beat in 3/4 cup molasses, then eggs 1 at a time. Sift in flour, baking soda, cinnamon, ginger, and salt; beat until blended. Beat in 1/4 cup cream, then 3/4 cup boiling water. Transfer batter to prepared pan.
  • Bake cake until tester inserted into center comes out clean, about 45 minutes. Cool cake in pan on rack.
  • Beat 1 1/4 cups cream and 1 tablespoon sugar in medium bowl until peaks form. Fold in 2 tablespoons molasses just until streaks appear (do not overmix). Cut cake into slices; transfer to plates. Serve with molasses whipped cream.

DARK GINGERBREAD WITH MAPLE WHIPPED CREAM



Dark Gingerbread with Maple Whipped Cream image

Super moist and features two types of ginger.

Provided by TerryWilson

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 1h

Yield 8

Number Of Ingredients 15

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

Steps:

  • 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.

Nutrition Facts : Calories 436.2 calories, Carbohydrate 54.8 g, Cholesterol 94.5 mg, Fat 23.4 g, Fiber 0.8 g, Protein 4 g, SaturatedFat 14.4 g, Sodium 308 mg, Sugar 24.3 g

MOLASSES GINGERBREAD WITH LIME CREAM



Molasses Gingerbread with Lime Cream image

Moist, spicy gingerbread is one of those simple desserts that people tend to associate fondly with childhood holidays. For me, it harks back to the Christmas seasons that I spent as a kid in Europe where gingerbread is particularly popular. Blending a mixture of baking soda and boiling water into molasses has a magical transforming effect in the oven. The light brown batter becomes very dark, rich, and deeply flavored when baked. Fragrant with warm, fresh ginger, this gingerbread is very moist, simple to make, and irresistible. Lime Cream is an unexpected-but perfect-partner. The recipe makes enough cream for one gingerbread cake. Any leftover cream is delicious slathered over toasted pound cake, buttermilk biscuits, or brioche. Don't reserve this recipe just for holiday baking-it will make your family sublimely happy all year long.

Yield makes 12 servings

Number Of Ingredients 17

1/4 pound (1 stick) butter, plus more for buttering the pan
1 cup sugar
3 eggs
2 cups flour
1 teaspoon ground cinnamon
1 teaspoon ground cloves
2 teaspoons baking soda
1 tablespoon fresh grated ginger (or 1/2 teaspoon ground ginger)
1 cup unsulfured molasses
2 teaspoons baking soda dissolved in 2 tablespoons hot water
Lime Cream
2 eggs
1/2 cup sugar
1/3 cup fresh lime juice
Zest of 1 lime, grated (about 1 tablespoon)
4 tablespoons (1/2 stick) butter, cut into small pieces
1 cup heavy cream

Steps:

  • Preheat the oven to 350°F, and butter and flour an 8-inch square pan.
  • Melt the stick of butter, pour into a large bowl, and allow it to cool slightly. Beat the sugar and eggs into the butter. In a separate medium bowl, whisk together the flour, cinnamon, cloves, baking soda, and grated ginger.
  • Bring 1 cup of water to a boil in a small saucepan. Using a wooden spoon, stir the molasses and soda solution into the water. Whisk the dry ingredients into the sugar and eggs, then stir in the molasses mixture.
  • Pour the batter into the prepared pan and bake for 45 minutes to 1 hour, testing for doneness with a wooden toothpick in the center of the cake (it should pull out clean and free of batter). Another indicator is that the cake will pull away from the sides of the pan when it's done. Cool the cake on a wire rack for 10 minutes. Run a knife around the rim of the pan to loosen the cake, and invert onto a cooling rack and cool completely. Cut into squares and serve with Lime Cream.
  • In the bowl of an electric mixer, use the whisk attachment to whip the eggs and sugar at high speed until double in volume and light in color. Lower the speed and blend in the lime juice and zest.
  • Pour the egg mixture into a medium metal bowl placed over a pot of simmering water (or a double boiler). Cook over high heat, whisking often, until smooth, very thick, and custardlike (about 20 minutes). Remove from the heat and use a wooden spoon to stir in the butter, a few pieces at a time, until it is fully incorporated. If the final mixture is lumpy, strain through a fine sieve. Otherwise, cool to room temperature.
  • Using an electric mixer or a wire whisk, whip the heavy cream into soft peaks. Gently fold a fourth of the whipped cream into the lime curd. Then fold in the remaining whipped cream.

Tips:

  • Choosing the Right Molasses: For an authentic gingerbread flavor, use dark molasses. It has a richer, more robust flavor than other types of molasses.
  • Mixing the Dough: To ensure a smooth and evenly mixed dough, cream the butter and sugar together until light and fluffy. Then, gradually add the eggs and molasses. Finally, stir in the dry ingredients until just combined.
  • Chilling the Dough: Chilling the dough for at least 30 minutes (or up to overnight) helps to develop the flavor and make it easier to roll out.
  • Rolling Out the Dough: When rolling out the dough, use a lightly floured surface to prevent sticking. Roll the dough to a thickness of about 1/8 inch (3 mm).
  • Baking the Gingerbread: Bake the gingerbread in a preheated oven at 350°F (175°C) for 10-12 minutes, or until the edges just begin to brown.
  • Making the Whipped Cream: For a light and fluffy whipped cream, use heavy cream that is chilled. Whip the cream until soft peaks form, then gradually add the powdered sugar until stiff peaks form.

Conclusion:

This classic dark molasses gingerbread with whipped cream is a delicious and festive treat that is perfect for the holiday season. With its rich, flavorful gingerbread and light, fluffy whipped cream, it is sure to be a hit with everyone who tries it. So, gather your ingredients, preheat your oven, and get ready to bake up a batch of this delicious gingerbread!

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