Saturday, December 13, 2008

Holiday Gingerbread Cake

Oh my.. this is yummy! A perfect Christmas time dessert. Thanks to my awesome sister Diane I have this nugget of pure perfection!

GINGERBREAD
MIX WELL
1 C dark molasses
2 tea baking soda
1 tea cinnamon
1 tea ginger
1/4 tea nutmeg
1/8 tea salt
1/2 tea vanilla
1/2 C sugar

THEN ADD and MIX WELL
1/2 C melted butter
2 C flour
1 C boiling water

2 eggs - separate, add yolks
whip egg whites until stiff peak and fold into batter

Pour into well greased bunt pan. Bake 350 for 30-40 minutes - my nose is the best gauge.... I struggle with setting the timer because I always know when "it" is done by the smell. Just watch it and when it smells and looks done check with toothpick and when it comes out clean, it is done. Next time I will pay more attention to the time and correct this post.

Carmel Drizzle Sauce
1 C brown sugar
1/3 C sugar
1/3 C melted butter
1 C water
2 Tbl flour - heaping
2 tea vanilla
1/4 tea Nutmeg
dash of salt

Dissolve on stove: sugar, butter, water. The add the remaining ingredients, stirring constantly (may be foamy). Bring to a low boil for a few minutes and let cool.

Top with a dollop of lightly sweetened whipped cream and drizzle he caramel sauce on top.

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