Serve the Gingerbread warm with the Pineapple Cream and decorated with mint, if desired.
- For the Gingerbread:
- 6 tablespoons unsalted butter
- 1/4 cup milk
- 1/2 cup sour cream
- 1 egg
- 1/2 cup brown sugar
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons ground ginger
- 1/2 teaspooon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground cardamom
- 2 tablespoons finely chopped almonds
- 2 tablespoons chopped crystallized ginger
- Fresh mint leaves, for decoration
- For the Pineapple Cream:
- 1/4 medium pineapple, rind removed
- About 2 tablespoons sugar (to taste, depending on the sweetness of the pineapple)
- 2 cups heavy cream
FOR THE GINGERBREAD:
Preheat the oven to 350 degrees F. Grease an 8-inch square cake pan.
Put the butter and milk in a saucepan and heat until the butter melts. Set aside to cool. When cooled, stir in the sour cream, then stir in the egg and brown sugar and whisk until smooth.
Sift the flour and baking powder into a large bowl and add the ginger, cinnamon, cloves, cardamom and almonds. Make a well in the center and pour in the milk mixture. Stir until smooth and then stir in the crystallized ginger. Pour the mixture into the prepared pan. Bake for 25-30 minutes, or until a skewer inserted in the middle comes out clean.
FOR THE PINEAPPLE CREAM:
Finely chop the pineapple (using a food processor, if preferred). Drain and sprinkle with sugar. Whip the cream to soft peaks. Fold in the pineapple. Serve immediately.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
618 calories; 48g total fat; 184mg cholesterol; 107mg sodium; 45g carbohydrates; 1g fiber; 6g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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