Gingerbread With Citrus Fluff

Submitted by Rinshinomori

"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: 35mins
• Ingredients: 16
• 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.