MISS RUBY LAUREEN’S GINGER BREAD

1 1/4 cups shortening, plus extra for pans
2 1/2 cups plus 1 tablespoon all-purpose flour
2 1/2 cups cake flour
2 teaspoons ground cinnamon
1 1/2 teaspoons each of ground nutmeg and ground allspice
1 tablespoon ground ginger
3/4 teaspoon each of ground cloves and ground mace
1 1/2 cups sugar
3 large eggs
1 tablespoon baking soda
2 1/4 cups buttermilk
1 1/2 cups molasses
Whipped cream (recipe below)

Preheat your oven to 375 degrees F. Grease two 10 x 10-inch square cake pans, line with parchment paper, and grease the parchment.

Sift together the flours and spices and set aside.

In the bowl of a mixer with a paddle attachment, cream together the sugar and shortening until fluffy. Add the eggs, one at a time, mixing to incorporate each before adding the next.

Dissolve the baking soda in the buttermilk.

Add the molasses to the batter, then the buttermilk. On low speed, add the dry ingredients, one cup at a time, until combined. Do not overmix. Divide the batter evenly between the prepared pans and place on the center rack of the oven.

Bake about 35 minutes, until a cake tester inserted into the center of the cake comes out clean. Cool on a rack for 5 minutes, then turn out of the pans and let cool thoroughly. Store tightly wrapped at room temperature.

TO SERVE:
Cut into 3 x 3-inch squares and top with whipped cream. You may dust the tops with confectioner’s sugar also if you like.

WHIPPED CREAM

2 to 2 1/2 cups, enough for 1 to 8 persons, depending on if you feel like sharing
1 cup heavy (whipping) cream, very cold
1 teaspoon vanilla extract
1 1/2 tablespoons light corn syrup

Combine the cream and vanilla and mix well. With an electric mixer with a whisk attachment, start whipping the cream on medium speed. Add the corn syrup slowly while beating. Whip until the cream holds soft peaks.

Slather, drop, or dollop onto whatever your heart desires.

Makes 2 spicy 10-inch square cakes for 12 or more
Source: Sweet Serendipity by Stephen Bruce with Brett Bara