Granny's Gingerbread Cake with Caramel Sauce |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 9 |
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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 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:
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 near 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.
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