Irresistible Gingerbread Cake with Velvety Brown Sugar Sauce
Indulge in this scrumptious Gingerbread Cake, a cozy creation inspired by my favorite 'Lunches' cookbook from Company's Coming. Unlike the original lemon sauce, we've perfected it with a luscious brown sugar sauce, providing a delightful twist that pairs beautifully with a generous dollop of whipped cream or a scoop of creamy vanilla ice cream. Notes of ginger, cloves, and cinnamon fill your kitchen with an inviting aroma that will transport you to a world of holiday warmth and comfort. This cake not only pleases the palate but also freezes wonderfully for later enjoyment, making it a perfect make-ahead dessert.
9
Servings
233
Calories
16
Ingredients
Ingredients
egg
1 large (beaten)
canola oil
1/2 cup (none)
molasses
1/2 cup (none)
sugar
1/2 cup (none)
ground ginger
3/4 teaspoon (none)
ground cloves
1/4 teaspoon (none)
ground cinnamon
1/4 teaspoon (none)
salt
1/2 teaspoon (none)
baking soda
1 teaspoon (dissolved in boiling water)
boiling water
1/2 cup (none)
all-purpose flour
1 1/2 cups (none)
packed brown sugar
1 cup (none)
all-purpose flour (for sauce)
1/4 cup (none)
salt (for sauce)
1/2 teaspoon (none)
water (for sauce)
2 cups (none)
vanilla extract
1 teaspoon (none)
Instructions
1
Preheat your oven to 350°F (175°C) and grease an 8x8 or 9x9 inch baking pan.
2
In a mixing bowl, beat 1 large egg until frothy. Gradually mix in 1/2 cup of canola oil and 1/2 cup of molasses until fully combined.
3
Add in 1/2 cup of sugar, 3/4 teaspoon of ginger, 1/4 teaspoon of ground cloves, 1/4 teaspoon of cinnamon, and 1/2 teaspoon of salt. Beat slowly to blend these ingredients together.
4
In a separate bowl, dissolve 1 teaspoon of baking soda in 1/2 cup of boiling water. Carefully add this mixture to the batter, mixing slowly until incorporated.
5
Gradually mix in 1 1/2 cups of all-purpose flour until just combined. Do not overmix.
6
Pour the batter into the prepared baking pan, spreading it evenly. Bake in the oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
7
While the cake is baking, prepare the brown sugar sauce: In a medium saucepan, whisk together 1 cup of packed brown sugar, 1/4 cup of all-purpose flour, and 1/2 teaspoon of salt until no lumps remain.
8
Stir in 2 cups of water and 1 teaspoon of vanilla extract. Heat over medium heat, stirring constantly until the mixture comes to a boil and thickens into a sauce, which will yield about 2 1/2 cups.
9
Once the cake is baked, allow it to cool slightly before serving warm with the brown sugar sauce drizzled over the top. Enjoy your delightful creation!
Nutrition Information
6g
Fat
41g
Carbs
2g
Protein
17g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Irresistible Gingerbread Cake with Velvety Brown Sugar Sauce.
What type of sauce is paired with this gingerbread cake?
A velvety brown sugar sauce is paired with the cake.
How many servings does this gingerbread cake recipe make?
This recipe makes 9 servings.
What is the calorie count per serving?
Each serving contains 233 calories.
At what temperature should I preheat the oven?
Preheat your oven to 350°F (175°C).
What size baking pan is required for this cake?
You should use an 8x8 or 9x9 inch baking pan.
Which spices give this cake its holiday aroma?
The cake uses ground ginger, ground cloves, and ground cinnamon.
Can this gingerbread cake be frozen for later?
Yes, this cake freezes wonderfully for later enjoyment.
What inspired this specific recipe?
It was inspired by the 'Lunches' cookbook from Company's Coming.
How long does the cake need to bake?
The cake should bake for 35-40 minutes.
How do I check if the cake is finished baking?
The cake is done when a toothpick inserted in the center comes out clean.
How should the baking soda be prepared?
Dissolve 1 teaspoon of baking soda in 1/2 cup of boiling water before adding it to the batter.
How much molasses is needed for the batter?
The recipe requires 1/2 cup of molasses.
What kind of oil is used in the cake?
The recipe calls for 1/2 cup of canola oil.
What are the ingredients for the velvety brown sugar sauce?
The sauce consists of packed brown sugar, all-purpose flour, salt, water, and vanilla extract.
How much flour is used in the gingerbread cake batter?
You will need 1 1/2 cups of all-purpose flour for the cake.
Is flour used in the sauce as well?
Yes, 1/4 cup of all-purpose flour is used as a thickener for the sauce.
How should the egg be prepared for the recipe?
Use one large egg and beat it until it is frothy.
Should the cake be served warm or cold?
The cake is best served warm with the sauce drizzled over the top.
What are the suggested toppings for this dessert?
It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream.
What is the fat content per serving?
There is 6g of fat per serving.
How many carbohydrates are in a single serving?
There are 41g of carbohydrates per serving.
What is the protein content of this cake?
Each serving provides 2g of protein.
How much sugar is in one serving of this cake?
There is 17g of sugar per serving.
How much boiling water is used in the recipe?
The recipe uses 1/2 cup of boiling water.
How many total ingredients are listed for this recipe?
There are 16 ingredients in total, including those for the sauce.
How much vanilla extract is added to the sauce?
The sauce requires 1 teaspoon of vanilla extract.
Do I need to prepare the baking pan before pouring the batter?
Yes, you must grease the baking pan.
How much brown sugar is needed for the sauce?
You will need 1 cup of packed brown sugar.
How much sauce does the recipe yield?
The sauce recipe yields approximately 2 1/2 cups.