Gingerbread in a Loaf Pan with Orange flavored Whipped Cream

I was reviewing recipes that I've had in a folder, waiting to be posted, and I came across this one. We love Gingerbread and there are so many varieties. I keep testing and baking and trying to compare recipes and come up with a favorite. Here's one that we love. Maybe the fact that it's made in a loaf pan makes it unique, as opposed to a shallow pan.

Gingerbread in a Loaf Pan with Orange flavored Whipped Cream

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 5" Loaf Pan brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs. It's a foolproof pan release.

1 1/2 C Flour
1 TBS Ground Ginger
`/2 tsp Baking Soda
1 tsp Cinnamon
1 tsp Salt
1/4 tsp Allspice
1/4 tsp Ground Cloves
1/2 C Buttermilk
2 tsp Pure Vanilla
8 TBS Butter, room temperature
1 C Dark Brown Sugar
1/2 C  Lyle's Black Treacle (I prefer this to Dark Molasses, however, you can use Dark Molasses if you can't find Black Treacle) I use Lyle's Golden Syrup whenever a recipe calls for Corn Syrup. It's the only syrup that I use in my Pecan Pie recipe.
2 Large Eggs, room temperature

In a medium mixing bowl:
Flour
Ginger
Baking Soda
Cinnamon
Salt
Allspice
Clove
Whisk well.

In a small bowl:
Buttermilk
Vanilla
Whisk well.

During the preparation stage, don't over mix the batter after adding each ingredient to the Butter and Sugar.

In a Stand Mixer with a Paddle Attachment, on medium speed:
Butter
Brown Sugar
Beat 5 minutes.

Add:
Molasses
Mix just until incorporated.
Add:
Eggs
Mix just until incorporated.

Scrape the bowl.
Add:
1/3 of the dry ingredients an mix on low just until incorporated.

Add:
1/2 of the Buttermilk.
Mix until smooth.
Add:
another 1/3 of Flour and mix well.
Add:
Remaining Buttermilk
Mix well.
Add:
Remaining Flour and mix until fully incorporated and smooth.

Pour the batter into the pan.
Bake for 45 minutes.
A toothpick in the center should come out clean.

Remove the pan to a rack and cool for 10 minutes.
Invert the cake onto a rack to cool completely.

Serve each slice with a dollop of Orange Whipped Cream.

Orange Whipped Cream:
1 C Heavy Cream
2 TBS Granulated Sugar
1/2 tsp Vanilla
1 tsp Fresh Orange Juice
1 tsp Orange Zest

In a bowl with an electric hand mixer:
Beat the Cream to soft peak.
Add:
Sugar
Vanilla
Orange Juice
Beat until stiff peak.
Fold in Zest by hand.


Enjoy!
Peace in the Kitchen!