Warm ginger cake with caramel sauce
Cake? Dessert? This one is both! Rich and moist with the winning combination of cinnamon and ginger smothered in a decadent caramel sauce. Serve with whipped cream or ice-cream for a thoroughly indulgent and delicious treat.
How long will it take?
50 minutes
What’s the serving size?
Serves 10
What do I need?
- 9 tbsp butter, softened
- 1/3 cup sugar
- 1 cup molasses
- 1 egg
- 2 ¼ cups plain flour
- 1 tsp bicarbonate of soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp salt
- ¾ cup water
For the caramel sauce
- 1 cup brown sugar, packed
- 1 tbsp cornflour
- 1 cup cold water
- ¼ cup butter, cubed
- 1 tsp vanilla extract
How do I make it?
- Preheat oven to 165C.
- Grease a 22cm round cake tin.
- Using an electric blender, cream butter and sugar in a large bowl until light and fluffy. Add molasses and egg and beat until blended together.
- Combine flour, bicarbonate of soda, ginger, cinnamon and salt. Add to butter and sugar mixture in batches, alternating with water.
- Pour mixture into cake tin and bake for 35-40 minutes or until a skewer inserted comes out clean.
- Make the caramel sauce by combining brown sugar and cornflour in a medium sized saucepan. Add water and bring to a boil until the sauce starts to thicken. Remove from heat and stir in the butter and vanilla until melted and smooth.
- Serve sauce over warm cake with whipped cream or ice-cream.
