Warm ginger and molasses flavors, perfect for a cold day.
- Prep Time: 20 minutes
- Bake Time: 30 min
- Total Time: 50 minutes
- Servings: makes 9
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Gingerbread Cake
Ingredients
Cake
- 1/3 cup butter
- ½ cup sugar
- 1 egg
- ¾ cup water
- ½ cup molasses
- 1 ½ cups all-purpose flour
- 1 teaspoon ground ginger
- ½ teaspoon baking soda
- ½ teaspoon salt
Sauce
- ½ cup plus 2 Tbsp packed brown sugar
- 2 Tbsp sugar
- 4 tsp cornstarch
- ¾ cup whipping cream
- 1 Tbsp butter
- ½ cup chopped pecans, toasted
Instructions
Cake
- Preheat the oven to 350 degrees.
- Cream butter and sugar.
- Beat in egg.
- Combine water and molasses.
- Combine the flour, ginger, baking soda and salt add to creamed mixture alternately with molasses mixture.
- Pour in greased 8 in baking pan.
- Bake 28-32 minutes or until toothpick inserted near center comes out clean.
Sauce
- In heavy saucepan, combine the sugars and cornstarch.
- Gradually stir in cream until smooth.
- Bring to boil over medium heat, stirring constantly, cook and stir for 2-3 minutes or until slightly thickened.
- Remove from heat; stir in butter until melted.
- Add the pecans.
- Serve butter pecan sauce over gingerbread cake.
Cream butter and sugar. Beat in egg.
Combine water and molasses.
Combine the flour, ginger, baking soda and salt.
Add to creamed mixture alternately with molasses mixture.
Pour into greased 8 in baking pan and bake at 350 degrees for 28-32 minutes or until toothpick inserted near center comes out clean.
In heavy saucepan, combine the sugars and the cornstarch.
Gradually stir in cream until smooth.
Bring to boil over medium heat, stirring constantly, cook and stir for 203 minutes or until slightly thickened.
Remove from heat, stir in butter until melted. Add the pecans and stir until combined.
Perfect winter time dessert with warm ginger and molasses!
Baked-with-Grace 