Gingerbread Coffee Cake with Bourbon Cream
Posted by: Tuddles Mon, 23 Feb 2004, at 2:36 p.m.
 

Ingredients:
1 Cup Granulated Sugar
1 Cup Heavy Cream
1 Cup Canola Oil
¼ Cup Powdered Sugar
1 Cup Dark Molasses
2 Tbl Bourbon
3 Eggs, beaten
2 Cups All-Purpose Flour
½ Tsp Salt
1 Tsp Baking Soda
1 Tsp Ground Cinnamon
1 Tsp Ground Ginger
1 Tsp Ground Clove
1 Cup Boiling Water

Directions:
Preheat oven to 375 degrees. Beat together sugar, oil, and molasses in a mixer set on medium speed. Add eggs and continue to mix on low. In separate bowl, combine flour, salt, baking soda, cinnamon, ginger, and clove. With mixer still running on low, add dry ingredients. Continue to mix until well blended. Add water and mix until well blended being sure to scrape the sides and bottom of bowl with rubber spatula. Butter and flour non-stick bundt pan. Pour batter in prepared pan, place on top rack of oven. Bake for 45 minutes or until toothpick inserted in center of cake comes out clean. Cool for 10 minutes. While cake is baking, blend cream, powdered sugar and bourbon in mixer set on high speed. Mix until stiff. Serve cream on top of sliced cake.
Serves 8.