Plantation Gingerbread

1 cup butter or margarine, softened
1 cup sugar
3 eggs
1 cup molasses
3/4 cup hot water
2 1/2 cups all-purpose flour
1 1/2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup whipping cream
1 to 2 tablespoons confectioners’ sugar
Additional nutmeg

In a mixing bowl, cream butter and sugar for 3 minutes. Add eggs; beat on low speed for 2 minutes. Gradually add the molasses and hot wafer. Combine flour, ginger, baking soda, cinnamon, nutmeg and salt; gradually add to creamed mix­ture. Beat on low for 1 minute. Pour into a greased 13 in. x 9 in. x 2 in, baking pan. Bake at 350 for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool. In a mixing bowl, beat cream and confectioners’ sugar until soft peaks form. Serve with the gingerbread. Sprinkle with nutmeg if desired. Yield: 12-16 servings.

Back to Thanksgiving Offerings