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Granny’s Gingerbread Cake with Caramel Sauce

Total Time

Prep: 25 min. Bake: 35 min.

Makes

9 servings

The rich molasses and spice flavor of this old-time dessert is complemented with a buttery caramel sauce.—Joy Sparks, Muskegon, Michigan
Granny's Gingerbread Cake with Caramel Sauce Recipe photo by Taste of Home

Ingredients

  • 9 tablespoons butter, softened
  • 1/3 cup sugar
  • 1 cup molasses
  • 1 large egg, room temperature
  • 2-1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup water
  • CARAMEL SAUCE:
  • 1 cup packed brown sugar
  • 1 tablespoon cornstarch
  • 1 cup cold water
  • 1/4 cup butter, cubed
  • 1 teaspoon vanilla extract
  • Whipped cream, optional

Directions

  1. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in molasses and egg until well blended. In another bowl, whisk together the flour, baking soda, ginger, cinnamon and salt; add to creamed mixture alternately with water.
  2. Transfer to a greased 9-in. square baking pan. Bake at 325° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack.
  3. For caramel sauce, in a small saucepan, combine brown sugar and cornstarch. Stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter and vanilla until smooth. Serve with warm cake. Top with whipped cream if desired.

Nutrition Facts

1 piece: 497 calories, 17g fat (11g saturated fat), 67mg cholesterol, 353mg sodium, 83g carbohydrate (51g sugars, 1g fiber), 4g protein.

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