Prep 15 mins
Cook 35 mins
A delightful discovery I made in my Company's Coming 'Lunches' cookbook. The original recipe includes a lemon sauce, but we prefer brown sugar sauce with a generous dollop of whipped cream rather. Or a scoop of vanilla ice cream. Mmm, and the smell... **Update Aug '09: Forget brown sugar sauce! Make a double recipe as a sheet cake (bake for only 20 minutes @ 325) with a double recipe of Caramel Cream Frosting! I don't know why I haven't updated this sooner -- I've been making it this way for at least the last 2 years already!!
- 1 large egg
- 1⁄2 cup canola oil
- 1⁄2 cup molasses
- 1⁄2 cup sugar
- 3⁄4 teaspoon ginger
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon cinnamon
- 1⁄2 teaspoon salt
- 1 teaspoon baking soda
- 1⁄2 cup boiling water
- 1 1⁄2 cups all-purpose flour
Brown Sugar Sauce
- 1 cup packed brown sugar
- 1⁄4 cup all-purpose flour
- 1⁄2 teaspoon salt
- 2 cups water
- 1 teaspoon vanilla
- For cake: Beat egg in mixing bowl until frothy. Beat in cooking oil and molasses.
- Add sugar, ginger, cloves, cinnamon and salt. Beat slowly to combine.
- Dissolve baking soda in boiling water and add to batter. Slowly mix in flour.
- Turn into greased 8x8 or 9x9 pan. Bake at 350°F for about 35-40 minutes or until an inserted toothpick comes out clean.
- Serve warm with brown sugar sauce. (Freezes well).
- For sauce: Mix brown sugar, flour and salt together well in medium saucepan. (This enables water to be mixed in with no lumps).
- Stir in water and vanilla. Heat, stirring, over medium heat until sauce boils and thickens (makes about 2 1/2 cups). Serve warm.
Very good cake. Doubled the recipe and served with whipped cream. Everybody loved it.<br/><br/>Didn't make the brown sugar sauce.
Loved the cake! <br/> Hated the sauce, even after adding butter to help with the taste! <br/>The cake can stand on its own without the additive of the sauce!<br/> If you really want to have it warmed up with a bit of vanilla ice cream! Delicious!!!!
This was my first time baking a gingerbread cake. I doubled the all ingredients with the exception of the cinnamon that I increased to 1 1/2 teaspoon because I do love cinnamon. Baked in a 9x13 pan for about 37 minutes at the temperature stated. The cake is wonderful, so moist and a perfect balance of spices. Not too over powering in my opinion. Also made the Caramel Cream frosting! A perfect pairing! Thank you for sharing your recipe!