Christmas baking

Made with ground ginger, ground cinnamon and ground nutmeg. 2h 35m, makes 16, 18 ingredients.

Recipe by andianne.com

Prep

20 min

Cook

32 min

Total

2h 35m

Makes

16

Ingredients

• 2 ½ cups all-purpose flour
• 2 ½ tsp ground ginger
• 2 tsp ground cinnamon
• 1 ½ tsp baking soda
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• ¼ tsp salt
• ¾ cup unsalted butter (softened)
• ¾ cup dark brown sugar firmly packed
• 1 cup molasses (fancy or cooking, not backstrap)
• 1 cup boiling water
• 2 large eggs
• 1 tsp vanilla extract
• ¾ cup light brown sugar
• ⅔ cup whipping cream
• ⅓ cup unsalted butter
• 2 tsp vanilla extract
• ½ tsp salt

Instructions

Method by andianne.com. Cook it from their page if you can, so the people who developed and tested it get the visit.

1. Preheat 350℉. Grease a 9x13 cake pan with nonstick cooking spray or butter. Sprinkle in some all purpose flour and coat all the sides. Dump out excess flour.
2. Mix together all purpose flour, baking soda, cinnamon, ground ginger, ground cloves and salt in a medium bowl. Set aside.
3. In a large bowl, beat the softened butter with an electric mixer. Add in the brown sugar and mix again.
4. Add the molasses and mix again, followed by hot water. Let the mixture cool a minute (so you don’t cook the eggs in the next step). You can check how hot it is just by dipping your finger.
5. Beat in the egg and vanilla extract
6. Add half of the dry ingredients to the wet and mix in.
7. Repeat with the last half.
8. Pour into the cake pan and bake 30-35 minutes, or until toothpick comes out clean.
9. Invert the cake onto a rack to cool. Once cooled, slice into square servings.
10. Melt butter in saucepan. Stir in brown sugar and salt until dissolved. Bring to a gentle boil, whisk in the whipping cream gently until mixed through. Remove from heat and stir in vanilla extract.
11. Drizzle a bit of caramel sauce overtop of the cake. Top with whipped cream if desired. Slice and serve.