GINGERBREAD CAKE

It’s safe to say my sweet tooth is in full gear for the holidays! A family friend introduced me to this gingerbread cake several years ago and it’s spectacular. We serve it with a scoop of fresh whipped cream, sliced bananas and a drizzle of the easiest homemade vanilla cream sauce.

Don’t you just love the smell of freshly baked gingerbread?

First cream the sugar and butter until smooth.  Next add the eggs and molasses and mix well.

In a separate bowl, combine the dry ingredients: flour, baking soda, cinnamon, ginger, cloves and salt.  Combine the wet and dry ingredients and slowly pour in the hot water.

Stir until smooth and poor the batter into a 9”x 13” pan.  Bake the gingerbread cake for 35-40 minutes and serve it warm, topped with vanilla cream sauce.

Ingredients

• For the Gingerbread Cake
• 1/2 cup granulated sugar
• 1/2 cup butter
• 1 large egg , beaten
• 1 cup 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
• banana for topping
• fresh whipped cream , for topping
• For the Vanilla Cream Sauce:
• 1 cup granulated sugar
• 1/2 cup butter (1 stick)
• 1 cup heavy whipping cream
• 2 teaspoons vanilla extract

Instructions

1. Preheat oven to 350 degrees F. Grease a 9x13'' pan with cooking spray.
2. In a large mixing bowl cream together the sugar and butter until smooth and light. 
3. Add the eggs and molasses and mix well. In a separate bowl mix the dry ingredients together: flour, baking soda, cinnamon, ginger, cloves and salt.
4. ..............................

for full recipes please see : tastesbetterfromscratch.com

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