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Ingredients
| eggs: 1 (large) |
| canola oil - for salads, woks and light frying: 1/2 cup |
| molasses: 1/2 cup |
| granulated sugar: 1/2 cup |
| ginger (minced): 3/4 tsp |
| ground cloves: 1/4 tsp |
| ground cinnamon: 1/4 tsp |
| salt: 1/2 tsp |
| baking soda: 1 tsp |
| water: 1/2 cup (boiling) |
| all-purpose flour (unsifted): 1 1/2 cups |
| light brown sugar (packed): 1 cup |
| all-purpose flour (unsifted): 1/4 cup |
| salt: 1/2 tsp |
| water: 2 cups |
| vanilla extract: 1 tsp |
Gingerbread Cake With Brown Sugar Sauce
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
35 min -
Servings
9 serving(s)
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- For cake: Beat egg in mixing bowl until frothy. Beat in cooking oil and molasses.
- Add sugar, ginger, cloves, cinnamon and salt. Beat slowly to combine.
- Dissolve baking soda in boiling water and add to batter. Slowly mix in flour.
- Turn into greased 8x8 or 9x9 pan. Bake at 350°F for about 35-40 minutes or until an inserted toothpick comes out clean.
- Serve warm with brown sugar sauce. (Freezes well).
- For sauce: Mix brown sugar, flour and salt together well in medium saucepan. (This enables water to be mixed in with no lumps).
- Stir in water and vanilla. Heat, stirring, over medium heat until sauce boils and thickens (makes about 2 1/2 cups). Serve warm.