Saturday, October 9, 2010

Gingerbread With Hot Carmel Sauce

I love seasonal breads and desserts for the holidays. This one makes the whole house smell yummy. I made a big mistake making this, I over cooked the caramel sauce and it became rock hard. I have had this dish with the caramel sauce done right and it was so delicious! So, be careful not to over cook the caramel sauce. The bread has a rich spice flavor and I like to serve it with whip cream, flavored with a hint of nutmeg.


1 C. Dark Molasses
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ginger
1/4 tsp. nutmeg
1/2 c sugar
1 Stick butter, melted
2 c. flour
1 c. boiling water
2 eggs, separated
powdered sugar to garnish
whipped cream to garnish


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 350 for 40 minutes. Cool. Turn gingerbread out onto a cake stand and sift powdered sugar over the to. Serve with hot caramel sauce and whip cream.

Caramel Sauce

1 c. brown sugar, firmly packed
1/3 c. sugar
1/3 c. melted butter
2 heaping T. flour
1 tsp. vanilla extract
dash salt
1/4 tsp. nutmeg
1 c. boiling water

In a medium sauce pan, combine sugars with melted butter and stir until sugars are dissolved. Add vanilla, salt, and nutmeg. Add boiling water. cook for 10-15 min, stirring sauce until thickened. DO NOT OVER COOK! Serve over gingerbread or pool underneath.