Gingerbread Cake with Brandy Sauce and Whipped Orange Flower Cream
- Cooking spray
- 1 cup vegetable oil
- 1 cup white sugar
- 1 cup molasses
- 2 large eggs
- 1 tablespoon freshly grated gingerroot
- 3 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1/4 teaspoon ground cloves
- 1 cup water
- 1 tablespoon baking soda
- Whipped Orange Flower Cream:
- 1 pint whipping cream
- 1 teaspoon orange flower water
- 1 tablespoon powdered sugar
- Pinch cream of tartar
- Brandy Sauce:
- 1 tablespoon butter
- 2 tablespoons brandy
- 2 cups confectioners' sugar
Line 24 cupcake tins with foil liners in your choice of colors (red and green are pretty for the holidays). Preheat the oven to 325 degrees F.
In a large bowl, whisk together the oil, sugar, molasses. Add the eggs and whisk until smooth. Stir in ginger
In another large bowl, whisk together the flour, cinnamon, salt, and cloves. Whisk the molasses mixture into the flour mixture until evenly combined.
In a small saucepan, bring the water to a boil. Remove from the heat and stir in the baking soda. Whisk the hot water into the batter until just combined. Transfer the batter into the prepared tins. Bake the cupcakes in the center of the oven, until a toothpick inserted into the center comes out clean, about 25 to 28 minutes. Cool the cupcakes on a rack.
Whipped Orange Flower Cream: In a cold bowl, beat whipping cream with orange flower water, and add sugar and cream of tartar gradually. Beat until stiff.
For Brandy sauce: melt butter over medium heat. Add brandy. Blend in confectioners' sugar.
Serve cupcakes with whipped cream and brandy sauce.
Recipe courtesy of Channon Mondoux, Portage, MI