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Clean recipe · cooking.nytimes.com

Dark Molasses Gingerbread With Whipped Cream

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. Kim Severson

Original recipe: cooking.nytimes.com

Yield:
6 servings
Total:
1 hr
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Ingredients

  1. ½ cup (1 stick) unsalted butter, more for pan
  2. 2 cups all-purpose flour, more for pan
  3. ¼ teaspoon baking soda
  4. 2 teaspoons baking powder
  5. ½ teaspoon ground ginger
  6. 1 teaspoon ground cinnamon
  7. ½ teaspoon salt
  8. 2 eggs
  9. 1 ½ cups dark molasses
  10. Freshly whipped cream, for serving

Instructions

  1. 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.
  2. In a small pan, bring 1 cup water to a boil. Melt ½ 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.
  3. 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.