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Gingerbread with Hot Caramel

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Submitted by: texaslinda3089089

 

Gingerbread cake, made with dark molasses and separated eggs, seasoned with ginger, cinnamon and nutmeg, is baked in a ring shape cake pan. It's served with a caramel sauce made from butter and two kinds of sugars. A great dessert for either Thanksgiving or Christmas.
 

Ingredients

  • 1 cup dark molasses
  • 2 tsp. baking soda
  • 1 tsp. cinnamon
  • 1 tsp. ginger
  • 1/4 tsp. nutmeg
  • 1/2 cup sugar
  • 1/2 cup (1 stick) butter, melted
  • 2 cups flour
  • 1 cup boiling water
  • 2 eggs, separated
  • Powdered sugar, to garnish
  • Whipped cream, to garnish
  • Sauce:
  • 1 cup firmly packed light brown sugar
  • 1/3 cup sugar
  • 1/3 cup melted butter (no margarine)
  • 2 1/2 tbsp. flour
  • 1 tsp. vanilla extract
  • Dash of salt
  • 1/4 tsp. nutmeg
  • 1 cup boiling water

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Method

In a large bowl, mix molasses, baking soda, cinnamon, ginger and nutmeg. Add sugar, butter, flour and boiling water, stirring to combine. Stir in beaten egg yolks. Beat egg whites until stiff and fold into batter. Pour batter into a greased ring mold or bundt pan. Bake in a 350 degree oven about 40 minutes or until done. Cool. Turn gingerbread out onto a cake stand and sift powdered sugar over the top. Serve with hot caramel sauce and whipped cream. For sauce: In a medium saucepan, combine sugars with melted butter and stir until sugars are dissolved. Add flour, stirring constantly over medium heat. Add vanilla, salt and nutmeg. Add boiling water. Cook and stir until thickened and bubbly. Serve either spooned over the gingerbread or as a "pool" beneath each piece.

 

Notes: This caramel sauce is also good over pound cake or ice cream.

 

Number of Servings: 12

 

Submitted by: texaslinda3089089 ()

 

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