This is a old-new tradition. What do I mean? Well, back in my college days, my wonderful, thoughtful roommate Gail baked me a birthday gingerbread with a luscious warm lemon sauce. In those days, there was only one kitchen for students on the entire Allegheny College campus, and of course no students brought cooking equipment to school back then. I've always remembered that special dessert. This past year, my son Chris made me "Birthday Cake" and when the celebration grew to include extended family, I made a big pan of "Soft Gingerbread". It was served with a choice of homemade whipped cream or birthday ice cream or both! Needless to say, it was a big hit!
INGREDIENTS FOR 9" x 13" PAN
5 c flour
2 tsp cinnamon
4 tsp powdered ginger
1 tsp ground cloves
2 sticks butter, softened
1 c sugar
2 c molasses
4 tsp baking soda
2 c boiling water
4 eggs, slightly beaten
Whipped Cream
2 c heavy or whipping cream
2 - 4 Tbsp sugar, to taste
1 tsp vanilla extract
Preheat the oven to 350°. Grease and flour a good-sized 9" x 13" pan.
Sift the flour and spices onto a piece of waxed paper. Set aside.
Put the butter into a large mixing bowl and beat until smooth and creamy.
Add the sugar and molasses and continue beating until well blended.
Combine the baking soda and boiling water, and add to the butter-sugar mixture, beating well.
Add the flour mixture and beat until smooth, then beat in the eggs.
Pour into the prepared pan and bake 55+ minutes, until a toothpick inserted into the center comes out clean.
Let cool in pan for 5 minutes, then cut in squares and serve warm or cool with whipped cream. (Or try lemon sauce - take my word for it, it's a delicious combination!)
To make the whipped cream...
Beat the whipped cream until soft peaks form, adding the sugar and vanilla any time after starting to beat. You can use an electric mixer or an egg beater or a wire whip.
Be careful not to over whip, or it will turn buttery and you'll have to throw it out!
Whipped cream can be made beforehand and kept in the refrigerator (If it starts separating, just whip it a little again and it will be fine.)
I doubled the recipe which is from my Fanny Farmer Baking Book. It's described as "dark and spicy, with a moist, soft interior and an almost crisp top." For an 8" x 8" pan, just halve these ingredients and bake 45-55 minutes.
And while I'm thinking of Lemon Sauce, here's a recipe - Mix 1/2 cup sugar with 1 Tbsp cornstarch in a small saucepan. Add 1 cup boiling water, stirring constantly. Boil, stirring often, until the mixture is thick and translucent. Remove from heat, and swirl in 2 Tbsp butter, 3 Tbsp lemon juice, the grated rind of a lemon, and a pinch of salt. Stir to blend, then taste, and if you want it more tart, add a little more lemon juice. Serve warm.