Gingerbread With Citrus Fluff

A classic from Better Homes and Gardens 1966. Citrus fluff is wonderful here. This dessert makes me happy. It's best served warm with chilled citrus fluff.

• Ready In: 35 mins
• Serves: 9

Ingredients

• For gingerbread

• 1⁄2 cup sugar
• 1⁄2 cup shortening
• 1  egg
• 1⁄2 cup light molasses
• 1 1⁄2 cups all-purpose flour
• 3⁄4 teaspoon salt
• 3⁄4 teaspoon baking soda
• 1⁄2-3⁄4 teaspoon ginger powder
• 1⁄2 teaspoon cinnamon
• 1⁄2 cup boiling water

• For citrus fluff

• 1  egg
• 1⁄2 cup sugar
• 1  teaspoon  orange peel, grated
• 1  teaspoon lemon peel, grated
• 2  tablespoons lemon juice
• 1  cup  whipping cream, whipped

Directions

1. For Cake:.
2. Beat gradually 1/2 C sugar and 1/2 C shortening until light. Add 1 egg and 1/2 C molasses. Beat thoroughly.
3. Sift together flour, salt, baking soda, ginger power and cinnamon and add to creamed mixture alternately with 1/2 C boiling water, beating after each addition.
4. Bake in well greased 8 x 8 x 2 inch pan in 350 degrees F oven for 35 minutes or until done. Serve warm with citrus fluff.
5. For citrus fluff:.
6. In small saucepan beat 1 egg, add 1/2 C sugar, grated orange and lemon peel and lemon juice.
7. Cook and stir over low heat until thick, about 5 minutes. Cool thoroughly.
8. Fold in 1 C whipping cream, whipped. Chill.
9. Spoon onto square of warm gingerbread. Optionally garnish with a twist of orange along with citrus fluff.