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Gingerbread Cake with Caramel Sauce

Gingerbread Cake with Caramel SauceThe traditional Gingerbread is a soft, moist cake flavored with ginger, cloves, nutmeg or cinnamon and sweetened with honey, sugar or molasses. It originated from Germany and has become a favorite Holiday dessert. Here is an easy dessert recipe for Ginger Bread best served with caramel sauce and whipped cream.

1/2 cup white sugar
1/2 cup butter
1 egg
1 cup molasses
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 cup hot water
Caramel Sauce
1 cup packed brown sugar
1 tablespoon cornstarch
1 cup cold water
¼ cup butter, cubed
1 teaspoon vanilla extract
heavy whipped cream for topping (optional)

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.

In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.

In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.

Bake for 1 hour in the preheated oven, or until cake tester inserted in the center comes out clean. Allow to cool in pan before serving.

Meanwhile, make the caramel sauce: In a medium size saucepan, combine brown sugar and cornstarch. Add the water and bring to a boil until the sauce starts to thicken about 2 minutes. Remove from heat and stir in the cubed butter and vanilla until melted and smooth.

To serve, pour caramel sauce over a slice of Gingerbread Cake and top with a dollop of whipped cream if desired.

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