Wednesday, 06 January 2010

• Recipe: Warm Gingerbread Cake with Caramel Sauce

  This is a guest post from Thibeault's Table.
  

  
  
  

  
  Last night's dessert was a last minute decision. I wasn't going to bother making a dessert, but I knew my two guests would be disappointed.  Soooooo... I baked a Gingerbread Cake.  
  
  This cake is rich, moist and delicious, and can be served with either a lemon sauce or caramel sauce. I like both sauces, but since I already had some of my caramel sauce in the fridge, that is what I went with.
  

  
  

  
  Gingerbread cake with Lemon Sauce/Caramel Sauce
  ===============================================
  Source:  Toronto Star Newspaper
  Ingredients:
  

  
  

  
  

  
  Cake:
  

  • 1 3/4 cups flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon grated nutmeg
  • 6 tablespoons butter
  • 2/3 cup brown sugar
  • 1/2 cup molasses
  • 1 egg
  • 1/2 teaspoon vanilla
  • 2/3 cup boiling water

  
  Lemon sauce:
  

  • 4 teaspoons cornstarch
  • Few grains salt
  • 1/4 cup white sugar
  • 1 1/2 cups boiling water
  • 2 teaspoons butter
  • 1 teaspoon grated lemon rind
  • 2 tablespoons lemon juice

  
  Directions:
  
  Cake:
  

  • Grease an 8 inch square pan. Preheat oven to 325 degrees F.
  • Mix the flour, baking powder, soda, salt, and spices together. Cream the butter, gradually add the brown sugar and cream thoroughly. Stir in molasses.
  • Beat egg until thick, and beat into the creamed mixture. Stir in the vanilla.
  • Add the dry ingredients to the creamed mixture a third at a time, mixing well after each addition.
  • Gradually add boiling water, stirring after each addition. Turn into prepared pan.
  • Bake for about 50 minutes. Serve warm with lemon sauce.

  
  Lemon sauce:
  

  • Combine cornstarch, salt and sugar in a small saucepan. Slowly stir boiling water into the sugar mixture.
  • Cook over low heat, stirring constantly, until the sauce is smooth and thickened. Cover and cook over very low heat or over boiling water in a double boiler, stirring occasionally, until no raw starch taste remains, about 5 to 7 minutes.
  • Remove from heat and stir in butter and lemon rind and juice.

  
  Caramel Sauce Variation:
  
  Ingredients:
  

  • 1 cup butter
  • 1 cup sugar
  • 1 cup brown sugar
  • 1 cup cream
  • pinch of salt
  • 2 teaspoons vanilla

  Directions: Mix all the ingredients together and simmer for about 5 or 6 minutes. Serve over Bread and butter pudding, apple pie and ice cream, warm gingerbread, etc..

  
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