Grannys Gingerbread Cake With Caramel Sauce Recipes

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GRANNY'S GINGERBREAD CAKE WITH CARAMEL SAUCE



Granny's Gingerbread Cake with Caramel Sauce image

The rich molasses and spice flavor of this old-time dessert is complemented with a buttery caramel sauce.-Joy Sparks, Muskegon, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 9 servings.

Number Of Ingredients 17

9 tablespoons butter, softened
1/3 cup sugar
1 cup molasses
1 large egg, room temperature
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup water
CARAMEL SAUCE:
1 cup packed brown sugar
1 tablespoon cornstarch
1 cup cold water
1/4 cup butter, cubed
1 teaspoon vanilla extract
Whipped cream, optional

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in molasses and egg until well blended. In another bowl, whisk together the flour, baking soda, ginger, cinnamon and salt; add to creamed mixture alternately with water., Transfer to a greased 9-in. square baking pan. Bake at 325° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack., For caramel sauce, in a small saucepan, combine brown sugar and cornstarch. Stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter and vanilla until smooth. Serve with warm cake. Top with whipped cream if desired.

Nutrition Facts : Calories 497 calories, Fat 17g fat (11g saturated fat), Cholesterol 67mg cholesterol, Sodium 353mg sodium, Carbohydrate 83g carbohydrate (51g sugars, Fiber 1g fiber), Protein 4g protein.

GINGERBREAD WITH HOT CARAMEL SAUCE



Gingerbread with Hot Caramel Sauce image

Delicious with coffee or served at brunch instead of sweet rolls. The caramel sauce is also good over pound cake or ice cream.

Provided by MarieRynr

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 20

1 cup dark molasses
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1/4 teaspoon nutmeg
1/2 cup sugar
1/2 cup butter, melted
2 cups flour
1 cup boiling water
2 eggs
powdered sugar (to garnish)
whipped cream (to garnish)
1 cup firmly packed light brown sugar
1/3 cup sugar
1/3 cup melted butter (no substitutes)
3 tablespoons flour
1 teaspoon vanilla
1 dash salt
1/4 teaspoon nutmeg
1 cup boiling water

Steps:

  • In a large bowl, mix molasses, baking soda, cinnamon, ginger and nutmeg.
  • Add sugar, butter, flour and 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*F 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 For sauce; in a medium saucepan, combine sugars to melted butter and stir until sugars are dissolved.
  • Add flour, stirring constantly over medium heat.
  • Add vanilla, salt and nutmeg.
  • Add boiling water.
  • Cook for 10 to 15 minutes, stirring sauce until thickened.
  • Serve over gingerbread, or pool underneath.

Nutrition Facts : Calories 415.2, Fat 13.9, SaturatedFat 8.4, Cholesterol 64.9, Sodium 364.4, Carbohydrate 70.7, Fiber 0.8, Sugar 47.4, Protein 3.6

GINGERBREAD-CARAMEL SAUCE



Gingerbread-Caramel Sauce image

We've turned your favorite holiday cookie flavor into an irresistible sundae sauce. Try it with vanilla ice cream and candied ginger.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 25m

Yield Makes about 5 cups

Number Of Ingredients 7

3/4 cup unsulfured molasses
3 cups sugar
2 cups heavy cream
1 1/2 sticks cold unsalted butter, cut into small pieces
1 1/2 teaspoons kosher salt
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger

Steps:

  • Combine molasses, 1/2 cup water, and sugar in a medium saucepan. Heat over medium-high, gently stirring, until sugar has dissolved. Bring to a boil; cook until foaming reduces and bubbles begin to slow, 4 to 5 minutes (about 250 degrees on a thermometer). Remove from heat and carefully whisk in cream, butter, salt, and spices (mixture will splatter), stirring until butter is melted and combined. Let cool completely. Transfer to 6 seven-ounce jars. Sauce can be refrigerated in jars up to 2 weeks; gently reheat before serving.

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