Gingerbread Cake with Caramel Sauce

You can’t go wrong with medium or dark molasses for gingerbread cake. In a pinch, you could even substitute honey for the molasses.

Ingreadient

  • 9 tablespoons butter, softened
  • 1/3 cup sugar
  • 1 cup molasses
  • 1 large egg, room temperature
  • 2-1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup water
  • 1 cup packed brown sugar
  • 1 tablespoon cornstarch
  • 1 cup cold water
  • 1/4 cup butter, cubed
  • 1 teaspoon vanilla extract
  • whipped cream, optional