Warm Gingerbread Cake with Cream Sauce Recipe

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This recipe for Warm Gingerbread Cake with Cream Sauce is from 50 Years of Slade Family Cooking, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:	Category: Desserts, Pies, Cakes, Cookies, & Candy

Ingredients:	Ingredients: 1 cup sugar 1/2 cup butter, softened 2 cups flour 2 tsp ground ginger 2 tsp ground cinnamon 1 tsp ground allspice 1/2 tsp salt Mix until crumbly. Reserve 1/2 cup of the above mixture for the streusel topping. To this, add 1/2 cup chopped pecans, if desired. To the remainder, mix in 1 tsp baking soda 1 cup buttermilk 1/2 cup molasses 2 eggs Pour batter into a well-greased 13×9 baking pan. sprinkle with the reserved streusel topping. Bake at 350 for 28-30 minutes, or until toothpick comes out clean. Watch carefully so you don’t overbake. Let cool slightly, and serve warm with Cream Sauce. Cream Sauce 1 cup sugar 1 cup heavy cream 1/2 cup butter dash ginger Combine and bring to a gentle boil over medium heat. Stir 4 minutes. Serve and warm sauce over gingerbread. Refrigerate any remaining sauce.

Directions:	Directions: This is Christmas and is a tradition at our house!

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Warm Gingerbread Cake with Cream Sauce Recipe

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Directions: