Honey Gingerbread

Name: Honey Gingerbread
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 2 loafs, 24 serving(s)
Ingredients: 1 cup butter (or margarine, softened); 1 1/2 cups honey, divided; 1 egg; 2 1/2 cups flour; 2 teaspoons ginger (ground); 1 1/2 teaspoons baking soda; 1 teaspoon cinnamon (ground); 3/4 cup boiling water; 1 cup heavy whipping cream; 3 tablespoons honey; 1 teaspoon vanilla

Submitted by oilpatchjo

"This is a wonderful cake to serve with Thanksgiving. Most people already have all the ingredients in their cupboard. It is a dense cake, somewhat like banana bread. The Honey Whipped Cream complements it perfectly! Fireweed Honey would provide a bit of butteriness to the bread A subtle difference among the ginger, but not a bad one. For a super-sweet gingerbread, you could try using Orange Blossom Honey, but you will find that the citrus aftertaste will get lost in the ginger. For something a bit different, you can try Arrowleaf Honey or Butterbean Honey. They both sweeten without being overly sweet, and do not supply a taste of their own. Great if you want just the flavor of the spices coming through"

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Ready In:: 1hr 20mins
Ingredients:: 11
Yields:: 2 loafs
Serves:: 24

ingredients

1 cup butter (or margarine, softened)
1 ¹⁄₂ cups honey, divided
1 egg
2 ¹⁄₂ cups flour
2 teaspoons ginger (ground)
1 ¹⁄₂ teaspoons baking soda
1 teaspoon cinnamon (ground)
³⁄₄ cup boiling water
Honey Whipped Cream
1 cup heavy whipping cream
3 tablespoons honey
1 teaspoon vanilla

directions

Preheat oven to 350. Grease two 8 1/2 x 4 1/2 inch loaf pans.
Cream together butter and 1/2 cup honey. Mix in egg In a separate bowl, blend flour, ginger, baking soda, and cinnamon.
In a third bowl, blend remaining honey with boiling water use mixer to blend creamed honey and 1/3 dry ingredients, then 1/3 wet ingredients, alternating until all dry and wet ingredients are added.
Turn into pans, bake until a toothpick inserted into the center comes out clean, approximately 40-50 minutes.
Honey Whipped Cream: Beat whipping cream until it starts to thicken. Add honey and vanilla. Continue beating until topping reaches desired consistency.

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RECIPE SUBMITTED BY

oilpatchjo

Canada

<p><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg border=0 alt=Photobucket /> <br /><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg alt= /> <br />recipe#129579 by txzuckerbaeckerin started it all! I was so touched by the responses to my inquiries on Recipezaar. If it wasn't for the fact I lost my favourite cheesecake recipe and was determined to find one similar or the same I would not have found Reipezaar so I just have to tell my story. I had lost this recipe in moving and I bought several baking books and searched the web for months in my desperate search. Extremely late one night I found Recipezaar and posted my lost recipe as best as I could remember. The next day in the forum there it was posted the  one and only lost cheesecake recipe. I knew it was the one from some of the ingredients. Several chefs gave me other recipes including New York Cheesecake by Tyler Florence which is wonderful as well which includes the Cherry Confit topping in the recipe which we adore. On September 19, 2006 this story had a happy ending with me finding my old cheesecake recipe. I thought I will never lose it again by posting it on Recipezaar.recipe #186938.That is why I'm hooked on this wonderful web site called Food! </p>

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