Recipe information
Yield
8 to 10 Servings
Ingredients
1
cup plus 1 tablespoon sugar
1
/2 cup (1 stick) unsalted butter, room temperature
3
/4 cup plus 2 tablespoons mild-flavored (light) molasses
2
large eggs
2
cups all purpose flour
2
teaspoons baking soda
1
1/4 teaspoons ground cinnamon
3
/4 teaspoon ground ginger
1
/2 teaspoon salt
1
1/2 cups chilled whipping cream, divided
3
/4 cup boiling water
Need to make a substitution?
Preparation
Step 1
Preheat oven to 350°F. Butter and flour 9x9x2-inch metal baking pan. Using electric mixer, beat 1 cup sugar and butter in large bowl until blended. Beat in 3/4 cup molasses, then eggs 1 at a time. Sift in flour, baking soda, cinnamon, ginger, and salt; beat until blended. Beat in 1/4 cup cream, then 3/4 cup boiling water. Transfer batter to prepared pan.
Step 2
Bake cake until tester inserted into center comes out clean, about 45 minutes. Cool cake in pan on rack.
Step 3
Beat 1 1/4 cups cream and 1 tablespoon sugar in medium bowl until peaks form. Fold in 2 tablespoons molasses just until streaks appear (do not overmix). Cut cake into slices; transfer to plates. Serve with molasses whipped cream.