Old-Fashioned Gingerbread With Molasses Whipped Cream

• 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

1. Preheat oven to 350u0b0F. 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.
2. Bake cake until tester inserted into center comes out clean, about 45 minutes. Cool cake in pan on rack.
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.

sugar, unsalted butter, mildflavored, eggs, flour, baking soda, ground cinnamon, ground ginger, salt, chilled whipping cream, boiling water

Taken from www.epicurious.com/recipes/food/views/old-fashioned-gingerbread-with-molasses-whipped-cream-231121 (may not work)