Granny’s Gingerbread Cake with Caramel Sauce
TOTAL TIME: Prep: 25 min. Bake: 35 min.
YIELD: 9 servings.
The rich molasses and spice flavor of this old-time dessert is complemented with a buttery caramel sauce.—Joy Sparks, Muskegon, Michigan
Ingredients
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9 tablespoons butter, softened
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1/3 cup sugar
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1 cup molasses
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1 large egg, room temperature
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2-1/4 cups all-purpose flour
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1 teaspoon baking soda
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1 teaspoon ground ginger
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1 teaspoon ground cinnamon
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1/4 teaspoon salt
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3/4 cup water
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CARAMEL SAUCE:
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1 cup packed brown sugar
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1 tablespoon cornstarch
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1 cup cold water
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1/4 cup butter, cubed
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1 teaspoon vanilla extract
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Whipped cream, optional
Directions
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1.
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.
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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.
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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.
Nutrition Facts
1 piece: 497 calories, 17g fat (11g saturated fat), 67mg cholesterol, 353mg sodium, 83g carbohydrate (51g sugars, 1g fiber), 4g protein.
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