Warm Gingerbread With Grand Marnier Whipped Cream

By Chef_Madel

The aroma this cakes generates as it cooks may require you to post a guard at the oven door to keep pilferers away.

Ingredients

• Grand Marnier Whipped Cream:
• 3 eggs
• 1 cup (250 ml) sugar
• 1 cup (250 ml) vegetable shortening, melted
• 1 cup (250 ml) molasses
• 1 teaspoon (5 ml) EACH ground cinnamon, cloves and ginger
• 2 teaspoons (10 ml) baking soda
• 2 tablespoons (25 ml) hot water
• 2 cups (500 ml) flour, sifted
• 1 cup (250 ml) boiling water
• icing sugar
• 1 container (7 1/2 ounces/250 ml) whipped cream
• 2 ounces (60 ml) Grand Marnier or orange liqueur
• 1 tablespoon (15 ml) sugar

Preparation

Step 1

Preheat oven to 350 F (180 C). Grease a 13 X 9 inch (33 X 23 cm) baking pan. Place eggs, sugar, shortening, molasses and spices in a large bowl and mix until well combined. Dissolve baking soda in hot water and stir into batter. Add flour and mix well until a smooth batter forms. Add boiling water and mix well to combine. Pour batter which will appear quite thin, into baking pan. Bake 45 minutes, or until a toothpick inserted in the center comes out clean. Allow cake to cool slightly before cutting into squares, with a dollop of the whipping cream.

Grand Marnier Whipped Cream: Whip cream until soft peaks form then add Grand Marnier and sugar and whip until stiff peaks form.