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Granny's Gingerbread Cake with Caramel Sauce

 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.—Joy Sparks, Muskegon, Michigan
9 ServingsPrep: 25 min. Bake: 35 min.

Ingredients

  • 9 tablespoons butter, softened
  • 1/3 cup sugar
  • 1 cup molasses
  • 1 egg
  • 2-1/4 cups King Arthur Unbleached 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. Beat
  • in molasses and egg until well blended. Combine the flour, baking
  • soda, ginger, cinnamon and salt; add to creamed mixture alternately

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Granny's Gingerbread Cake with Caramel Sauce (continued)

Directions (continued)

  • with water.
  • Transfer to a greased 9-in. square baking pan. Bake at 325° for
  • 35-40 minutes or until a toothpick inserted near 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.
  • Yield: 9 servings.
Nutritional Facts: 1 piece with about 2 tablespoons sauce (calculated without whipped cream) equals 497 calories, 17 g fat (11 g saturated fat), 67 mg cholesterol, 353 mg sodium, 83 g carbohydrate, 1 g fiber, 4 g protein.