This recipe has stood the test of time, is trusted by generations of bakers, and it couldn’t be simpler to make. Enjoy this old fashioned gingerbread cake while it’s warm, with caramel sauce poured over, or vanilla ice cream (or both). It’s also delicious plain or with butter.
This recipe is adapted from crosbys.com
Ingredients
2 cups flour
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar
2 teaspoon ginger
1 teaspoon cinnamon
1/2 cup soft butter
3/4 cup Crosby’s Fancy Molasses
1 egg
1 cup boiling water
For the Molasses Caramel Sauce
1/2 cup butter
1/2 cup lightly packed brown sugar
3 Tbsp. Crosby’s Fancy Molasses
1 cup plus 3 tbsp. 35% cream (whipping cream)
1 tsp. pure vanilla
Preparation
Preheat oven to 350 F
Grease and flour an 8”x 8” square pan (or line the pan with parchment paper.) *
Sift together dry ingredients in a large bowl.
Add the butter, molasses and egg and beat for two minutes.
Add the boiling water.
Beat for another two minutes and turn into prepared pan.
Bake 50-55 minutes, or until cake springs back when lightly touched.
Molasses Caramel Sauce
Over medium heat, melt the butter, brown sugar and molasses in a heavy bottom medium size pot. (The pot needs to be tall enough to allow for foaming.)
When the mixture is incorporated, slowly add the cream.
Boil for 5 minutes.
Remove from the heat and stir in the vanilla.
main ingredients:
type of recipe:
cake
type of dish:
dessert
cuisine:
Canada
specific recipes:
entertaining
