Gingerbread Cake
User Reviews
5.0
3,165 reviews
Excellent
Gingerbread Cake
Report
Everyone loves this Gingerbread Cake recipe topped with vanilla cream sauce, bananas, and whipped cream, and it's just perfect for the holidays.
Share:
Ingredients
Gingerbread Cake:
- 1/2 cup granulated sugar
- 1/2 cup butter
- 1 large egg , beaten
- 1 cup unsulphered molasses
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup very hot water
- bananas for topping
- fresh whipped cream , for topping
Vanilla Cream Sauce:
- 1 cup granulated sugar
- 1/2 cup butter (1 stick)
- 1 cup heavy whipping cream
- 2 teaspoons vanilla extract
Add to Shopping List
Instructions
- Preheat oven to 350 degrees F. Grease a 9x13'' pan with cooking spray.
- In a large mixing bowl, cream together sugar and butter until smooth and light.
- Add the egg and molasses then mix well. In a separate bowl, mix the dry ingredients together: flour, baking soda, cinnamon, ginger, cloves, and salt.
- Add dry ingredients to the wet mixture and stir to combine. Slowly pour in the hot water and stir until smooth (batter will be thin).
- Pour batter into prepared pan and bake for 20-35 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Serve warm, topped with fresh sliced bananas, whipped cream, and vanilla cream sauce.
For the Vanilla Cream Sauce:
- Add sugar, butter and cream to a medium saucepan over medium heat. Cook, stirring occasionally, until butter has melted.
- Bring mixture to a boil then boil, stirring frequently, for 3-5 minutes. Remove from heat and add vanilla.
- Allow to cool for a few minutes before serving over cake.
Notes
- Make Ahead Instructions: The homemade vanilla cream sauce recipe can be made a few days in advance. Store in the fridge in an airtight container.
- Storage Instructions: The gingerbread cake keeps well at room temperature for 2 days, or in the fridge for about a week.
- Freezing Instructions: Wrap the cake in plastic wrap, then aluminum foil, and place in a freezer safe bag or airtight container. Freeze for up to 2 months. Let thaw overnight at room temperature before serving. If you'd like it warm, heat it in the microwave for a few seconds.
- Recipe given to me by a friend, as an adapted Lion House Recipe
Nutrition Information
Show Details
Calories
444kcal
(22%)
Carbohydrates
67g
(22%)
Protein
4g
(8%)
Fat
18g
(28%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
63mg
(21%)
Sodium
386mg
(16%)
Potassium
480mg
(14%)
Fiber
1g
(4%)
Sugar
47g
(94%)
Vitamin A
568IU
(11%)
Vitamin C
0.2mg
(0%)
Calcium
93mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 444 kcal
% Daily Value*
| Calories | 444kcal | 22% |
| Carbohydrates | 67g | 22% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 63mg | 21% |
| Sodium | 386mg | 16% |
| Potassium | 480mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 47g | 94% |
| Vitamin A | 568IU | 11% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 93mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3,165 reviews
Excellent
Other Recipes
You'll Also Love
