Gingerbread with Sweetened Whipped Cream

Serves 9

2 ¼ cups flour

2 tbsp. buttermilk powder

2 tsp. Kowalski's Ground Ginger

1 tsp. Kowalski's Vietnamese Ground Cinnamon

1/2 tsp. ground cloves

1/2 tsp. ground nutmeg

1/2 tsp. ground allspice

1/2 tsp. baking soda

3/4 tsp. kosher salt

1/2 cup unsalted butter, melted and cooled to room temperature

3/4 cup unsulfured molasses

3/4 cup brown sugar

1/2 cup water

1/2 cup milk

1 egg, slightly beaten


In a medium mixing bowl, whisk together first 9 ingredients, through salt. In a separate large mixing bowl, using an electric mixer on low speed, combine the butter, molasses, brown sugar, water, milk and egg until uniform; slowly add dry ingredients, mixing until just combined. Pour batter into greased, floured 8x8" baking pan and bake in preheated 350° oven until the top springs back when lightly touched and the edges pull away from the pan (30-40 min.). Serve gingerbread warm or at room temperature with a dollop of Sweetened Whipped Cream.