This cake is rich, moist and and delicious and can be served with either a lemon sauce or caramel sauce. I like both sauces but since I already had some of my caramel sauce in the fridge that is what I went with.
Gingerbread cake with Lemon Sauce/Caramel Sauce
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Source: Toronto Star Newspaper
Ingredients:
Cake:
1 3/4 cups flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon grated nutmeg
6 tablespoons butter
2/3 cup brown sugar
1/2 cup molasses
1 egg
1/2 teaspoon vanilla
2/3 cup boiling water
Lemon sauce:
4 teaspoons cornstarch
Few grains salt
1/4 cup white sugar
1 1/2 cups boiling water
2 teaspoons butter
1 teaspoon grated lemon rind
2 tablespoons lemon juice
Directions:
Cake:
Grease an 8 inch square pan. Preheat oven to 325 degrees F.
Mix the flour, baking powder, soda, salt, and spices together. Cream the butter, gradually add the brown sugar and cream thoroughly. Stir in molasses.
Beat egg until thick, and beat into the creamed mixture. Stir in the vanilla.
Add the dry ingredients to the creamed mixture a third at a time, mixing well after each addition.
Gradually add boiling water, stirring after each addition. Turn into prepared pan.
Bake for about 50 minutes. Serve warm with lemon sauce.
Lemon sauce:
Combine cornstarch, salt and sugar in a small saucepan. Slowly stir boiling water into the sugar mixture.
Cook over low heat, stirring constantly, until the sauce is smooth and thickened. Cover and cook over very low heat or over boiling water in a double boiler, stirring occasionally, until no raw starch taste remains, about 5 to 7 minutes.
Remove from heat and stir in butter and lemon rind and juice.
Caramel Sauce
1 cup butter
1 cup sugar
1 cup brown sugar
1 cup cream
pinch of salt
2 teaspoons vanilla
Mix all the ingredients together and simmer for about 5 or 6 minutes. Serve over Bread and butter pudding, apple pie and ice cream, warm gingerbread, etc..
Ann, this looks to be another winning recipe I have copied from your Blog. Our daughter-in-law loves gingerbread. I will make it for her the next visit.
ReplyDeleteI like the sound of the caramel sauce over warm bread pudding!
I have my mother's recipe for gingerbread with lemon sauce, but have never thought to top the cake with caramel sauce. Sounds delicious, Ann, and wonderful over ice cream too.
ReplyDeleteI think you know J would be over the moon:) Stunning!
ReplyDeleteThis is so tempting! I have been wanting to make gingerbread for a month...guess it is time. These look too good to pass up. Thank you!
ReplyDeleteI think your blog is awesome!! I have added you to my daily list of fabulous places to visit... I love to cook and craft as well... You will be an inspiration!!
ReplyDeletethis makes me weak in the knees...
ReplyDeleteI am a HUGE fan of gingerbread cake. With that caramel cascading down the sides, I'd be in 7th heaven.
ReplyDeleteAnn, you are a dangerous woman with that camera. :) That's just decadent.
ReplyDeleteRenee
i cannot wait to try this! :D
ReplyDeleteplease......I am new to baking, should I take the ginger cake out of the pan when I remove it from the oven
ReplyDeleteYou don't have to remove it from the pan. I used a biscuit cutter to out rounds but you can just cut into squares. Less waste and more servings if you just cut squares.
ReplyDeleteAnn
hi there. I need to make one of these for 14. Can you advise how much I should add to the recipe and what size pan? I like the idea of the rounds as well
DeleteHi Sera, I think I would be tempted to make two or three batches, rather than double or triple the recipe. Cutting into rounds does waste some of the cake, at least for serving purposes. If you cut it into squares, you get more servings. So two batches would be enough for 14 if cut into squares.
DeleteI just made this tonight. That caramel sauce is dangerously good!
ReplyDeletehttp://alma376.blogspot.com/2011/11/warm-gingerbread-cake-with-caramel.html
Heaven. Absolute heaven. I can't even get over this. Thank you!!
ReplyDeleteErin, I would agree. It is a dangerous sauce to have in the fridge. I tend it eat it by the spoonful.
ReplyDeleteCait, I'm glad you enjoyed the Gingerbread cake. It is a favourite of ours.
I just made this cake (with the caramel sauce) and WOW. This is the best gingerbread cake I have EVER tasted. Reminds me of something I used to have as a kid, but better. Back then we just topped it with freshly whipped cream, which would work here too.
ReplyDeleteBut the caramel sauce... that makes it incredibly decadent. Soooo yummy. This will be a go-to dessert recipe from now on. Thank you!
Made this last weekend and it was outstanding. Unquestionably the best gingerbread cake ever!! Moist, flavourful and delicious. Like you, I used the ring to cut out rounds.
ReplyDeleteUsed the leftover bits as the base for a bread pudding and that turned out amazing as well. Great recipe!
Greg, glad that you liked the gingerbread cake. It is worth making just for the leftovers to make the gingerbread bread pudding. ~Ann
ReplyDeleteYou said you had caramel sauce in the fridge... how do you warm it up again?
ReplyDeleteTiana, the easiest way is a few seconds in the microwave. You can also put it back into a pot on the stove over low heat.
ReplyDelete~Ann
1. Do you think I could use a bundt cake pan? 2. I am making this for a friend at work and was wondering if it is still as tasty the next day. I need to make it in the evening and serve the next day.
ReplyDeleteI don't see why you couldn't bake it in a bundt pan. And yes, it is still very moist and tasty the next day. So no problem baking it the day before.
DeleteSaw this recipe as a post on Pinterest and the only ingredient I have missing is the molasses...gosh, darn !! So I'm headed to the store first thing tomorrow and plan to bake this for dessert tomorrow night. It has been a long time since I have had Gingerbread...so looking forward to it ! Thanks for a fabulous recipe ! Mary
ReplyDeleteGoing to make this for Thanksgiving Day, next weekend here in Canada
ReplyDeleteI love gingerbread cake and I cannot imagine how much better it must be with caramel sauce. Such a great idea!
ReplyDeleteWhat kind of cream? Can't wait to make this!
ReplyDeleteHeavy/whipping cream is what I use.
ReplyDelete~Ann
This looks wonderful! Gotta try it!
ReplyDeleteYou could cut in the round shape and save the remainder to make cake pops! Yum!
ReplyDeleteGreat idea Amy. Thank you ~ Ann
ReplyDeleteWould one batch of caramel sauce be enough to serve over two cakes?
ReplyDeleteYes, you should have more than enough caramel sauce to serve with two cakes.
ReplyDeleteJust so you know thought, this caramel sauce is easy to increase again by half or to double. You can also cut the recipe in half.
~Ann
My sauce never thickened and turned that lovely dark brown. I thought I followed the recipe exactly. Any idea what I did wrong?
ReplyDeleteSallie, this is my favourite caramel sauce. I make it often to serve with just about anything you can put a caramel sauce on. Including Bread and Butter Pudding, brownies, ice cream, apple pie, etc... It is a very simple sauce that only takes about 10 minutes to make from start to finish. It isn't a very thick sauce, although it does thicken up when it cools. If you want the sauce to be dark, use dark brown sugar rather than the lighter version. You can see how the colour varies if you look at this blog post: http://www.thibeaultstable.com/2009/04/bread-and-butter-pudding.html
ReplyDeleteSo excited to make this! My mom made a delicious gingerbread cake with caramel sauce but she has passed and apparently she took her recipe with her as nobody seems to have it. Thanks for sharing!
ReplyDeleteWhere would you pour the lemon sauce and the caramel sauce?
ReplyDeleteThis cake is good with either lemon sauce or with caramel sauce. Not both at the same time. Serve the sauce drizzled over each serving of cake.
DeleteIt looks like you baked it in individual pans or ramekins? If not...have you ever done this. Also...have you ever added raisins?
ReplyDeleteI used a biscuit cutter to cut out servings. You can just cut in to slices or squares. Or make it in a round cake pan and cut wedges.
DeleteYou won't find any recipes on Thibeault's Table with raisins. :) I'm one of those people that hate raisins. But, that doesn't mean you can't add them to your cake. Enjoy!!! ~Ann
What if you don't have access to whole nutmeg to grate?
ReplyDeleteIf you can't find whole nutmeg just buy ground nutmeg.
Delete~Ann
Just like Sticky Toffee Pudding! I've been looking for a recipe since going to Scotland a few years ago... Thanks!
ReplyDeleteYou are very welcome. The Bankfield House Inn in Cumbria used one of my Sticky Toffee Pudding photos in their ad in the magazine Cumbria Food & Drink Spring 2007.
Delete~Ann
This recipe is incredibly good. I've also made it with gluten-free flour and it turns out wonderful. The caramel sauce is to die for :)
ReplyDeleteThank you!
I'm glad the recipe works for you gluten-free. I have to agree with you on the caramel sauce.
DeleteOh HEAVENS! Definitely the caramel sauce! This is divine, stupendous, can't wait to make it again kind of cake! Thank you so much for sharing.
ReplyDeleteI am looking for a gingerbread cake to make in a Christmas tree bundt pan. Do you think this recipe would work or should I keep looking for a different recipe?
ReplyDeleteElizabeth, I don't see why you couldn't use a bundt pan. There is no reason why it shouldn't work.
Delete~Ann
Okay. I am going to try it in my Christmas tree bundt an Ill let you know how it goes. Do you have any recommendations for keeping the sauce warm for a few hours?
ReplyDeleteElizabeth, could you just keep it sitting on the back burner (not on)? If the oven is on,the top of the stove should be warm enough to keep the caramel warm. You could also put it in the oven (turned off) after the turkey/ham/etc.. comes out of the oven. Otherwise I would just gently heat it in the microwave or on the stove. Would love to see a picture of the cake baked in a bundt pan.
Delete~Ann
Awesome recipe - thanks for sharing it!
ReplyDeleteThis looks amazing!
ReplyDeleteWhat kind of Molasses do you use?
ReplyDeleteI use Crosby, Fancy Molasses.
Delete~Ann
Hi Ann! After making this fabulous cake and caramel sauce last night, I had to track you down and write a note of thanks. The cake is perfect on it's own...easy to make, moist, and delicious. But with the addition of the caramel sauce- it's out of this world. It's a bit dangerous that I now know how easy it is to make caramel sauce. :) Thank you for a recipe that will now be a part of our annual Christmas tradition!!! Happy Holidays to you!
ReplyDeleteWe made this again for Christmas this year- a huge hit among all the guests, and I was sure to give you credit for the recipe. It really is fantastic!
DeleteHave you ever made this ahead of time and froze?? I want to make a few for Christmas time ahead of time and just pull out when I need it.
ReplyDeleteMelinda, I have not made the cake ahead of time to freeze. But it is a cake so it should freeze well. I would wait to make the sauce though. I wouldn't freeze the sauce.
Delete~Ann
Planning on making this Saturday! Does the caramel sauce keep well in the fridge? I'd like to bake the cake early in the day and just warm the sauce before serving.
ReplyDeleteHi Erin! I ended up with lots of extra sauce last year (not sure why), and I kept it in a jar in the fridge. I still regret not doing something with it. You should be good to warm it up if you make it a little early! Enjoy!
DeleteErin, yes it will keep in the fridge. The only problem is that it never lasts that long around here. Enjoy.
DeleteAnn
Hi! Looks delicious! How long do you think the caramel sauce would last in the fridge?
ReplyDeleteI know my neighbour has kept it more than a week. It never lasts that long here.
DeleteI made this cake with the caramel sauce topping this past weekend and it came out perfect, absolutely delicious. For the record, I forgot to mix in the boiling water until the end. I also decreased the nutmeg just a tad. Lastly, I only baked it for 30 minutes and it was completely done. Thank you for this delicious recipe. I got the stamp of approval from my husband and two small children. This might be a staple go to recipe for every fall/winter!
ReplyDeleteDoesn't the recipe say to add the boiling water at the end?
ReplyDelete"Grease an 8 inch square pan. Preheat oven to 325 degrees F.
ReplyDeleteMix the flour, baking powder, soda, salt, and spices together. Cream the butter, gradually add the brown sugar and cream thoroughly. Stir in molasses.
Beat egg until thick, and beat into the creamed mixture. Stir in the vanilla.
Add the dry ingredients to the creamed mixture a third at a time, mixing well after each addition.
Gradually add boiling water, stirring after each addition. Turn into prepared pan."
Yes, it gets added to the batter last.
The very first thing my mother let me make all by myself was a gingerbread cake!! I lost her recipe years ago but this sure is similar and takes me back 63 years. Maybe one of my granddaughters will carry on the tradition. I’m going to make this for Christmas and see if it tempts them.
ReplyDeleteWould this cake be too dense to bake in a bundt pan?
ReplyDeleteWould this cake be too dense to bake in a bundt pan? Thank you.
ReplyDelete