gingerbread cake with homemade caramel sauce

sister and i are having a bake fest this week.

bake fest 2010.

our first attempt turned out really well... ingredients for cake (makes enough for one bundt or 9 x 13 pan):
1 cup dark molasses
2 tsp baking soda
1 tsp cinnamon
1 tsp ground ginger
1/4 tsp nutmeg
1/2 cup sugar
1/2 cup butter, melted
2 cups flour
1 cup boiling water
2 eggs, separated
whipped cream, to garnish if desired

directions for cake:
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 ingredients:
1 cup firmly packed light brown sugar
1/3 cup sugar
1/3 cup butter
2 heaping Tbs flour
1 tsp vanilla
1/4 tsp nutmeg
1 cup boiling water
dash of salt

directions for caramel sauce:
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.
as you can see, we used a mini bundt. i love the mini bundt.

recipe from this food blog. yumm.

1 comment:

Tay Talk said...

I think it should be against the law to post such deliciousness. I was doing fine, just FINE today. No cravings for anything sweet. Whelp, that went right out the window when I saw this SPECTACULAR mini bunt cake with Carmel sauce!