Granny's Gingerbread Cake with Caramel Sauce Recipe

Granny's Gingerbread Cake with Caramel Sauce Recipe
Granny's Gingerbread Cake with Caramel Sauce Recipe photo by Taste of Home
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Granny's Gingerbread Cake with Caramel Sauce Recipe

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The rich molasses and spice flavor of this old-time dessert is complemented with a buttery caramel sauce.—Joy Sparks, Muskegon, Michigan
MAKES:
9 servings
TOTAL TIME:
Prep: 25 min. Bake: 35 min.
MAKES:
9 servings
TOTAL TIME:
Prep: 25 min. Bake: 35 min.

Ingredients

  • 9 tablespoons butter, softened
  • 1/3 cup sugar
  • 1 cup molasses
  • 1 large egg
  • 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. Beat in molasses and egg until well blended. Combine 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. Yield: 9 servings.
Originally published as Granny's Gingerbread Cake with Caramel Sauce in Taste of Home Christmas Annual Annual 2011, p126

Nutritional Facts

1 piece: 497 calories, 17g fat (11g saturated fat), 67mg cholesterol, 353mg sodium, 83g carbohydrate (51g sugars, 1g fiber), 4g protein.

  • 9 tablespoons butter, softened
  • 1/3 cup sugar
  • 1 cup molasses
  • 1 large egg
  • 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
  1. 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 with water.
  2. 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.
  3. 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.
Originally published as Granny's Gingerbread Cake with Caramel Sauce in Taste of Home Christmas Annual Annual 2011, p126

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