Dark Gingerbread with Maple Whipped Cream recipe

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Ingredients

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

Nutrition Info

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
servingSize: -
sodium: 308 mg
sugar: 24.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch round or square pan and line bottom with parchment paper.

  2. Whisk flour, cinnamon, ground ginger, baking soda, baking powder, and salt together in a large bowl.

  3. 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.

  4. 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.

  5. Whip heavy cream and maple syrup together in a large bowl until stiff peaks form. Serve whipped cream topping with cake.

Recipe Yield

1 9-inch cake

Recipe Note

Super moist and features two types of ginger.

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