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Decadent holiday dessert

Gingerbread cake with hot butter rum sauce

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


  • 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


  1. Preheat oven to 350F.
  2. Grease 8” x 8” baking pan.
  3. In large bowl, pour boiling water over shortening.
  4. Add brown sugar, molasses and egg and beat until smooth.
  5. Add remaining ingredients and beat or stir until just incorporated.
  6. Pour into pan and bake for 25-30 minutes.

Hot Butter Rum Sauce


  • 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


  1. In small saucepan, melt butter.
  2. Add sugars and milk or half and half and boil until all are incorporated into the butter, whisking constantly for 2-3 minutes.
  3. Whisk the rum with the cornstarch and add to sauce, along with vanilla. Boil for another minute.
  4. Sauce should be creamy with no lumps.
  • This oh-so-sweet dessert is perfect with a small scoop of vanilla ice cream on the side.