GINGERBREAD CAKE WITH BROWN SUGAR SAUCE
A delightful discovery I made in my Company's Coming 'Lunches' cookbook. The original recipe includes a lemon sauce, but we prefer brown sugar sauce with a generous dollop of whipped cream rather. Or a scoop of vanilla ice cream. Mmm, and the smell... **Update Aug '09: Forget brown sugar sauce! Make a double recipe as a sheet cake (bake for only 20 minutes @ 325) with a double recipe of Recipe#127144! I don't know why I haven't updated this sooner -- I've been making it this way for at least the last 2 years already!!
Provided by Swan Valley Tammi
Categories Dessert
Time 50m
Yield 9 serving(s)
Number Of Ingredients 16
Steps:
- For cake: Beat egg in mixing bowl until frothy. Beat in cooking oil and molasses.
- Add sugar, ginger, cloves, cinnamon and salt. Beat slowly to combine.
- Dissolve baking soda in boiling water and add to batter. Slowly mix in flour.
- Turn into greased 8x8 or 9x9 pan. Bake at 350°F for about 35-40 minutes or until an inserted toothpick comes out clean.
- Serve warm with brown sugar sauce. (Freezes well).
- For sauce: Mix brown sugar, flour and salt together well in medium saucepan. (This enables water to be mixed in with no lumps).
- Stir in water and vanilla. Heat, stirring, over medium heat until sauce boils and thickens (makes about 2 1/2 cups). Serve warm.
Nutrition Facts : Calories 395.9, Fat 12.9, SaturatedFat 1.1, Cholesterol 20.7, Sodium 422.7, Carbohydrate 67.9, Fiber 0.7, Sugar 45.4, Protein 3.3
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Eman Khan
[email protected]Great recipe! I will definitely make it again.
abdul hadi12
[email protected]This cake was a great success. I will definitely make it again.
Humayun Ghani
[email protected]I made this cake for my family and they loved it.
Ali yaumi
[email protected]The cake was moist and flavorful. The brown sugar sauce was the perfect complement.
Kyleigh Terrell
[email protected]This was a delicious cake. I will definitely make it again.
Shammim Ahmeed
[email protected]I'm not a big fan of gingerbread, but this cake was great.
Lily Dodds
[email protected]This was an amazing cake!
Amanda Panda
[email protected]I omitted the crystallized ginger and added 1/2 c toasted walnuts which gave it a nice crunch.
Mst Dipa
[email protected]The cake was a hit at my holiday party!
Basant Kunwar
[email protected]I doubled the molasses to make it spicier like my mom used to make it and it turned out great.
Viola Pretty
[email protected]The cake was very good.
BR Habib khan
[email protected]This is my third time making this recipe and it always turns out perfect.
Onuoha Franklin
[email protected]This cake was moist and tasted great! would make it again for Christmas even though it is not a traditional fruitcake.