Gingerbread with Maple Syrup Whipped Cream

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  • Cook time icon 15 minutes Prep | 55 minutes Cooking
  • Servings icon 12-16 Servings
Gingerbread with whipped cream


  • 2⅓ cups all-purpose flour
  • ½ cup Duke’s Mayonnaise
  • ⅓ cup sugar
  • 1 cup molasses
  • ¼ cup hot water
  • 1 tsp. baking soda
  • 1 tsp. ground ginger
  • 1 tsp. ground cinnamon
  • ½ tsp. salt
  • 1 egg

Maple Syrup Whipped Cream

  • 1 cup heavy cream
  • ¼ cup pure maple syrup


1. Preheat oven to 325°F. Grease and flour the bottom and sides of an 8×8 baking dish.

2. Place flour, mayonnaise, sugar, molasses, water, baking soda, ginger, cinnamon, salt and egg in a bowl. Beat with an electric mixer on low speed for 15 seconds. Scrape sides of bowl, and continue beating for 1-2 minutes.

3. Pour batter into pan. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.

Maple Syrup Whipped Cream:
1. Place cream in a mixing bowl and beat until slightly thickened.

2. Slowly add the maple syrup and continue beating until soft peaks form.

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