Old Fashioned Gingerbread with Whipped Coconut Cream

Circle B Kitchen

2 1/4 cups all-purpose flour

1/3 cup sugar

1 cup dark molasses

3/4 cup hot water

1/2 cup shortening (I used coconut oil)

1 egg

1 teaspoon baking soda

1 teaspoon ground ginger

1 teaspoon cinnamon

3/4 teaspoon salt

Heat oven to 325 degrees. Grease a square pan (9x9 or 8x8 inches). Line the pan with parchment paper, leaving an inch or two overhang.

Measure all ingredients into a large mixer bowl and blend 1/2 minute on low speed, scraping the bowl constantly. Beat 3 minutes on medium speed, scraping the bowl occasionally. Pour into prepared pan.

Bake 40 to 50 minutes or until a wooden pick inserted in the center comes out clean. (do not overbake!) Serve warm with whipped cream or whipped coconut cream.