Gingerbread is a classic Christmas treat, and this cake is perfect for parties or "just because." The butter rum sauce is excellent with the cake. For a fun twist, top it with fresh whipped cream and a small chocolate gingerbread man.
Gingerbread Cake
Ingredients
- 1/2 cup boiling water
- 1/2 cup vegetable shortening
- 1/2 cup brown sugar
- 1/2 cup molasses
- 1 egg
- 1 1/2 cups flour or gluten-free baking mix
- 1/2 tsp. salt
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 3/4 tsp. ginger
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
Directions
- Preheat oven to 350F.
- Grease 8” x 8” baking pan.
- In large bowl, pour boiling water over shortening.
- Add brown sugar, molasses and egg and beat until smooth.
- Add remaining ingredients and beat or stir until just incorporated.
- Pour into pan and bake for 25-30 minutes.
Hot Butter Rum Sauce
Ingredients
- 1/2 cup butter (1 stick)
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 tsp. vanilla
- 1/4 cup half and half (or any milk)
- 1/4 cup spiced rum
- 2 tsp. cornstarch
Directions
- In small saucepan, melt butter.
- Add sugars and milk or half and half and boil until all are incorporated into the butter, whisking constantly for 2-3 minutes.
- Whisk the rum with the cornstarch and add to sauce, along with vanilla. Boil for another minute.
- Sauce should be creamy with no lumps.
