Gingerbread With Cider Sauce

Recipe by swissms
READY IN: 55mins
YIELD: 1 cake




  • Make cake:
  • Preheat oven to 350°F Spray 10-inch-diameter Bundt pan (12-cup capacity) with vegetable oil spray.
  • In medium bowl, whisk together flour, sugar, ginger, baking soda and salt.
  • In large bowl, whisk together molasses, applesauce, oil and egg. Add dry ingredients and stir until well blended.
  • Whisk in 1/2 cup boiling water.
  • Pour batter into prepared pan (batter will fill only half of pan).
  • Bake until cake begins to pull away from sides of pan and tester inserted near center comes out clean, about 35 minutes.
  • Transfer to rack and cool in pan 30 minutes. Invert cake onto platter and cool to lukewarm, at least 15 minutes.
  • Dust cake with powdered sugar. Cut into 12 wedges. Serve warm or at room temperature with sauce.
  • Make sauce:
  • Whisk sugar and cornstarch in heavy small saucepan to blend.
  • Gradually whisk in cider. Whisk over medium heat until sauce boils and thickens, about 3 minutes. Remove from heat.
  • Whisk in lemon juice and ginger.