Individual Gingerbreads

1. 1

   Grease two 4 1/2-inch tart pans (3/4 inch deep, without removable bottoms) and dust them with flour, knocking out excess.

2. 2

   In a small bowl whisk together the flour, the ginger, the cinnamon, the baking powder, the nutmeg, and the allspice until the mixture is combined well.

3. 3

   In another small bowl whisk together the molasses, the sour cream, the oil, and the vanilla until the mixture is smooth.

4. 4

   Make a well in the center of the flour mixture, pour in the molasses mixture, and whisk the batter until it is just combined.

5. 5

   Divide the batter between the prepared pans, bake the gingerbreads in the middle of a preheated 350F.

6. 6

   oven for 13-15 minutes, or until a tester inserted in the center comes out clean, and let them cool in the pans on a rack.

7. 7

   Turn the gingerbreads out and serve them with the whipped cream.

No additional tips available.