Gingerbread Cake
User Reviews
5
Gingerbread Cake
Description
The Gingerbread Cake recipe blends granulated sugar and butter creamed together before incorporating egg and molasses into the mixture. Dry ingredients including flour, baking soda, cinnamon, ginger, cloves, and salt are combined separately, then slowly mixed into the wet batter. Hot water thins the batter, creating a smooth texture that yields a tender crumb upon baking.
Baked at 350°F in a 9x13 pan, the cake cooks until a toothpick inserted in the center comes out clean, resulting in a warm, fragrant dessert. The topping of sliced banana and fresh whipped cream introduces contrasting freshness and creaminess.
The accompanying vanilla cream sauce is prepared by cooking sugar, butter, and cream over medium heat until boiled and thickened slightly, then flavored with vanilla. This sauce is served over the cake to complement the spice and moisture of the gingerbread.
Storage options include keeping the cake at room temperature or refrigerated, and the sauce can be made ahead and stored. Freezing the cake wrapped properly extends its life and thawing should be done at room temperature.
Ingredients
Gingerbread Cake:
- 1/2 cup granulated sugar
- 1/2 cup butter
- 1 large egg , beaten
- 1 cup molasses unsulphered
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon cloves ground
- 1/2 teaspoon salt
- 1 cup water very hot
- banana for topping
- Whipped Cream for topping, fresh
Vanilla Cream Sauce:
- 1 cup granulated sugar
- 1/2 cup butter (1 stick)
- 1 cup heavy whipping cream
- 2 teaspoons vanilla extract
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
- The vanilla cream sauce can be prepared a few days before serving and stored in the refrigerator in a sealed container.
- The gingerbread cake stays fresh at room temperature for up to 2 days, or about a week when refrigerated.
- For longer storage, wrap the cake tightly with plastic and foil, and freeze for up to 2 months.
- Thaw frozen cake overnight at room temperature, and warm briefly in the microwave before serving if desired.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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