Classic, old-fashioned gingerbread cake, topped with warm caramel sauce and whipped cream.
2 1/2cupsall purpose flour
1/2cupbutteror vegetable shortening
1cupbrown sugarpacked, light or dark or a mixture
2largeeggswell beaten before adding to batter
1/2cuplight brown sugarpacked
3Tbspdark brown sugarpacked (or use more light brown sugar if you have no dark brown sugar)
2/3cupheavy whipping cream35% b.f.
Preheat oven to 325F (not fan assisted). Grease a 9x13-inch baking pan or two 8-inch square pans. Line with parchment paper if you'd like to easily remove your cake(s) from the pans after baking.
In a medium bowl, whisk together the flour, baking powder and ginger. Set aside.
(Start heating the 1 cup of boiling water for the next step)
In a large bowl with an electric mixer or a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar, until well creamed, 1-2 minutes. Add the molasses, nutmeg, cinnamon and salt and blend until well combined, scraping down the sides and bottom of the bowl as needed.
In a medium bowl, pour the boiling water over the baking soda, then add to the molasses mixture, stirring to combine. Add the dry flour mixture, stirring until well blended. Add the well-beaten eggs and mix well.
Pour batter into the prepared pan(s). Bake for 50-60 minutes for a 9x13 cake or 35-45 minutes for two 8-inch pans, or until a tester inserted in the centre comes out clean.
Serve warm or cold with just whipped cream or made the Caramel Sauce to serve on top, as well.
For the caramel sauce: Combine butter, brown sugars, cream and salt in a medium saucepan on the stove-top over medium heat. Stir until butter melts and mixture comes to a boil. Boil for 4 minutes, or until the sauce coats the back of a spoon. Use immediately or remove to a bowl, cover and refrigerate until needed. Sauce will solidify when chilled, but will liquify again once reheated. Re-heat in the microwave or a small saucepan.
Be sure to use molasses labelled as "Fancy" and not Cooking or Blackstrap, which are too harsh in flavour for this cake.I love a perfect square of gingerbread, so I like to line my baking pan with parchment so I can lift it out once cooled and trim the thin edges away (make great little snacks or cut them up and make a trifle dessert with them!). Simply trim away the outside edges by 3/4-1 inch, then cut the remaining cake into neat squares about 3 1/2 inches square.I find the caramel sauce the perfect, sweet compliment for the lightly sweet cake. For the whipped cream, I go with a just a bit of sugar to sweeten, so the overall dessert doesn't tip too far to the sweet side. If you'd like to skip the sauce, just go with a more generously sweetened whipped cream to balance it out.Be sure to take the time to read the Ingredient and Cook's Notes above the recipe card, for more tips, tricks and substitution suggestion for this recipe.