RECIPE FOR THE WEEK - GINGERBREAD CAKE & CREAM

Gingerbread Cake

Ingredients:

• 2 1/4cup all-purpose flour
• 1 3/4teaspoon ground ginger
• 1 teaspoon cinnamon
• 1 3/4 teaspoon baking soda
• 3/4 cup canola oil
• 3/4 cup dark brown sugar
• 1/2 cup molasses
• 1/2cup honey
• 2 eggs
• 1 teaspoon finely grated lemon zest
• 3/4 cup  boiling water

Direction:

1. Preheat the oven to 350°. Spray a 9-inch square baking pan with vegetable cooking spray.
2. In a large bowl, combine the flour with the ground ginger, cinnamon, baking soda, and salt.
3. In a medium bowl, whisk the canola oil with the brown sugar, molasses, honey, eggs, and lemon zest until smooth. Whisk the wet ingredients into the dry ingredients until combined.
4. Whisk in the boiling water. Scrape the batter into the prepared pan and bake for about 1 hour and 10 minutes, until a cake tester inserted in the center of the cake comes out clean.
5. Set the pan on a rack and let the cake cool completely, about 2 hour.

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Cream

Ingredients:

• 1 cup(s) heavy cream, cold
• 3/4 cup(s) confectioners' sugar
• 1 teaspoon(s) ground cinnamon
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon orange extract

Directions

1. In a large bowl, using a mixer set on medium-high speed, beat the cream, sugar, cinnamon, and vanilla until stiff peaks form. Do not overbeat.

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