Gingerbread Cake With Brown Sugar Sauce
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 Recipe#127144! 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!!
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INGREDIENTS
NutritionCake
- 1large egg
- 1⁄2cup canola oil
- 1⁄2cup molasses
- 1⁄2cup sugar
- 3⁄4teaspoon ginger
- 1⁄4teaspoon ground cloves
- 1⁄4teaspoon cinnamon
- 1⁄2teaspoon salt
- 1teaspoon baking soda
- 1⁄2cup boiling water
- 1 1⁄2cups all-purpose flour
Brown Sugar Sauce
- 1cup packed brown sugar
- 1⁄4
- 1⁄2teaspoon salt
- 2cups water
- 1teaspoon vanilla
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DIRECTIONS
- 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.
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