Old Fashioned Gingerbread Cake

Gingerbread always tastes better when served warm, fresh out of the oven.  It is even better when you spoon Vanilla Cream Sauce over the top. We often use the Nutmeg sauce we put on bread pudding.

Ingredients

1/2 c.butter
1/2 c. brown sugar
1 c. molasses
1 egg
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
1/2 tsp. salt
1/2 tsp. baking powder
1 1/2 tsp. baking soda
2 1/2 c. flour
1 c. hot water

Vanilla Cream Sauce 

1 c. sugar
1/2 c. butter
1 c. heavy cream
2 tsp. vanilla

Directions

Preheat oven to 350°. Grease the bottom of a 9 x 13 inch pan.

In a large bowl, cream butter and brown sugar together until light and fluffy.

Pour in the molasses, mixing until thoroughly combined.  Add the egg and mix well. 

Turn the mixer to low to stir in the cinnamon, ginger, cloves, salt, baking powder, and baking soda. Then, stir in the flour.

Slowly pour the hot water into the batter, stirring until smooth. The batter will be thin, so don't worry.

Pour the batter into the prepared cake pan. Bake for 35 to 40 minutes until done, or until toothpick inserted in center comes out clean.

Make the Vanilla Cream Sauce

In a medium saucepan, combine sugar, butter and heavy cream. Stirring constantly, cook until the mixture comes to a boil. Boil for 3 to 5 minutes. Remove from heat.

Stir in the vanilla. 

Serve warm over a slice of gingerbread cake.