William Sonoma Old Fashioned Gingerbread

3 Cups all purpose flour
1 1/2 teaspoons baking powder
4 teaspoons ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 cup unsalted butter at room temp
3/4 cup firmly packed light brown sugar
2 eggs
1 cup plus 2 tablespoons dark molasses
4 teaspoons grated orange zest
1 cup plus 2 tablespoons buttermilk
1/2 cup chopped crystallized ginger

For the Whipped Cream:
1 cup heavy cream, chilled
3 tablespoons firmly packed light brown sugar
1 tablspoon dark rum
1 tablespoon vanilla extract

Preheat oven to 350. Butter & flour a 13 x 9 x 2 inch baking dish.

Sift together the flour, baking powder, ground ginger, cinnamon, allspice, cloves, baking soda and salt into a bowl.

In a large bowl, using electric mixter set on high speed, beat the butter until light and fluffly, about 2 minutes. Bean in the eggs one at a time, then beat in the molasses and orage zest until well combined. Mix in the dry ingredients in 3 batches alternately with the buttermilk, beginning and ending with the dry ingredients. Using a rubber spatula, fold in the crystalized ginger. Pour the batter into the prepared dish, spreading it evenly and smoothing the surface.

Bake until springy to the touch, about 50 minutes. Transfer to a wire rack to cool.

The prepare the whipped cream, in a large bowl, combine the cream and brown sugar. Using an electric mixer set on high speed, beat until stiff peaks form. Add the rum and vanilla and beat again until stiff peaks form.

cut the gingerbread into squares and serve warm or at room temperature with the whipped cream.

Serves 12