Granny’s Gingerbread Cake with Caramel Sauce
The rich molasses and spice flavor of this old-time dessert is complemented with a buttery caramel sauce.
Prep time:
Cook time:
Serving size: 9
Calories per serving: 470
Ingredients:
Cook time:
Serving size: 9
Calories per serving: 470
9 tablespoons butter, softened
1/3 cup sugar
1 cup molasses
1 large egg, room temperature
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup water
CARAMEL SAUCE:
1 cup packed brown sugar
1 tablespoon cornstarch
1 cup cold water
1/4 cup butter, cubed
1 teaspoon vanilla extract
Whipped cream, optional
Directions:
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in molasses and egg until well blended. In another bowl, whisk together the flour, baking soda, ginger, cinnamon and salt; add to creamed mixture alternately with water.
Transfer to a greased 9-in. square baking pan. Bake at 325° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack.
For caramel sauce, in a small saucepan, combine brown sugar and cornstarch. Stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter and vanilla until smooth. Serve with warm cake. Top with whipped cream if desired.
Source: tasteofhome.com
Transfer to a greased 9-in. square baking pan. Bake at 325° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack.
For caramel sauce, in a small saucepan, combine brown sugar and cornstarch. Stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter and vanilla until smooth. Serve with warm cake. Top with whipped cream if desired.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
