Hands down, my favorite part of holiday baking is the smells. Whether it's lemon and rum in my cookies or cinnamon and cloves in a cake, the house is warmed from the heat of the oven and filled with scents of sugar and spice.
Gingerbread is one of those smells for me. Soft and inviting, this delicious cake is full of all the spices that remind me of this time of year. What better way to top it off than with a bit of holiday cheer whipped up into a cloud of fluffy white on top?
Whole Wheat Gingerbread Recipe:
½ cup sugar
½ cup (1 stick) butter, softened
1 egg
1 cup molasses
1 ½ cups all-purpose flour
1 cup whole wheat flour
1 ½ teaspoons baking soda
2 teaspoons cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
½ teaspoon salt
1 cup hot water
¼ applesauce
¼ cup honey
Preheat oven to 350º F. Grease and flour a 9" square or a 10" round pan. Cream together butter and sugar and then beat in the egg. Mix molasses in until completely incorporated. In a separate bowl sift together flours, baking soda, cinnamon, ginger, cloves and salt. Blend into the wet ingredients. Stir in hot water and honey. Pour batter into prepared pan and bake for 1 hour and 20 minutes at 350º F.
Brandy Whipped Cream
2 tablespoons sugar
1 cup heavy whipping cream
1 tablespoon brandy
Using an electric mixer or sheer muscle and a whisk beat together the ingredients until soft peaks form. Top cooled gingerbread slices with this cream and you'll never make it out to shovel the driveway because everything you need is tucked inside your toasty warm home.
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