Gingerbread with Hot Caramel Sauce
Ingredients
- 1 cup dark molasses
- 2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon nutmeg (divided)
- 1/2 cup sugar (plus 1/3 cup for sauce)
- 1/2 cup butter, melted (plus 1/3 cup for sauce, not margarine)
- 2 cup flour for sauce (plus 2 heaping tablespoons)
- 2 cup boiling water (divided)
- 2 eggs
- Powdered sugar to garnish
- Whipped cream to garnish
- 1 cup light brown sugar (firmly packed)
- 1 teaspoon vanilla extract
- 1 dash salt
Instructions
In a large bowl, mix molasses, baking soda, cinnamon, ginger and 1/4 teaspoon nutmeg. Add 1/2 cup sugar, 1/2 cup melted butter, 2 cups flour and 1 cup boiling water. Stir in beaten egg yolks. Beat egg whites until stiff and fold into batter. Pour into a greased ring mold or bundt pan. Bake in a 350° oven for 40 minutes, or until done. Cool. Turn gingerbread out onto a cake stand and sift powdered sugar over the top. Serve with hot caramel sauce and whipped cream.
Sauce: In a medium saucepan, combine brown sugar and 1/3 cup sugar to 1/3 cup melted butter and stir until sugars are dissolved. Add 2 heaping tablespoons flour, stirring constantly over medium heat. Add vanilla, salt and 1/4 teaspoon nutmeg. Add 1 cup boiling water. Cook for 10 to 15 minutes, stirring sauce until thickened. Serve over gingerbread or pool beneath. Serves 12.
