Gingerbread Cake with Hot Caramel Sauce

This cake is the perfect holiday dessert. It is one of my favorite desserts, hands down. The gingerbread cake is so moist, and paired with the spiced caramel sauce, it is just heavenly. Although this is technically a holiday dessert, I crave it and would make it any time of the year! You may want to double the sauce so you can have as much as you want, and use the leftovers for ice-cream topping or some other yummy caramel treat.

Gingerbread Cake

1 cup dark molasses
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ground ginger
¼ teaspoon nutmeg
½ cup sugar
½ cup butter, melted
2 cups flour
1 cup boiling water
2 eggs, separated
whipped cream, to garnish if desired

Preheat oven to 350 degrees. In a large bowl, mix molasses, baking soda, cinnamon, ginger and nutmeg. Add sugar, butter, flour and boiling water. Stir in beaten egg yolks. Beat egg whites until stiff and fold into batter. Pour into a greased Bundt pan (OR 9 x 13” pan). Bake for about 40 minutes (or until toothpick inserted in center comes out clean). Cool. Turn gingerbread out onto a platter or cake stand (if you baked it in a Bundt pan; not necessary if baked in a 9 x 13” pan). Serve with hot caramel sauce and whipped cream on top.

Hot Caramel Sauce

1 cup firmly packed light brown sugar
1/3 cup sugar
1/3 cup butter
2 heaping Tbs. flour
1 tsp. vanilla
¼ tsp. nutmeg
1 cup of boiling water
Dash of salt

Melt butter in a medium saucepan; add brown sugar and sugar and stir until sugars are dissolved. Add flour, stirring constantly over medium heat. Add vanilla, salt and nutmeg. Add boiling water. Cook for 10 minutes, stirring until sauce thickens. Serve over gingerbread or pool beneath.

Recipe from Kaylene Harding.

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