Gingerbread with Vanilla Sauce

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“Gingerbread refers to a broad category of baked goods, typically flavored with ginger, cloves, nutmeg or cinnamon and sweetened with honey, sugar or molasses. Gingerbread foods vary, ranging from a soft, moist loaf cake to something close to a ginger biscuit.” This is cited from Wikipedia. Depending on where you’re from gingerbread could mean different things. In England gingerbread may be a cake or it may be a cookie. In the United States, gingerbread is sometimes called ginger cake to distinguish it from gingerbread cookies. And other countries have their variations.

 

That being said, today I have for you what I consider to be a classic gingerbread. The cake form. And it’s delicious. Especially when it’s served warm with a vanilla sauce. It’s just what the holidays ordered.

Gingerbread with Vanilla Sauce
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Gingerbread
  1. 3 cups all-purpose flour
  2. 1 1/2 teaspoons ground cinnamon
  3. 1 1/2 teaspoons ground ginger
  4. 1 teaspoon baking powder
  5. 1 teaspoon baking soda
  6. 1 cup butter, softened
  7. 1/2 cup packed brown sugar
  8. 2 eggs
  9. 1 cup molasses
  10. 1 cup water
Vanilla Sauce
  1. 1 cup sugar
  2. 2 Tablespoons cornstarch
  3. 2 cups boiling water
  4. 1/4 cup butter
  5. 2 teaspoons vanilla extract
  6. Dash salt
Gingerbread
  1. Preheat oven to 350 F. Grease a small bundt pan or two 9-inch round cake pans.
  2. In a medium bowl stir together flour, cinnamon, ginger, baking powder, and baking soda; set aside.
  3. In the bowl of your stand mixer, beat the butter on medium speed for 30 seconds.
  4. add brown sugar and beat until well combined.
  5. Add egg and molasses; beat for 1 minutes more.
  6. Alternately add flour mixture and water to butter mixture, beating on low speed after each addition until fully combined.
  7. Spread batter into prepared pan(s).
  8. Bake for 50-60 minutes for a bundt pan or 35-40 minutes for 9-inch round pans or until a wooded toothpick inserted in the center comes out clean.
Vanilla Sauce
  1. In a medium saucepan stir together sugar and cornstarch. Slowly stir in water. Bring to a boil over medium heat; reduce heat. Boil gently for 5 minutes; remove from heat.
  2. Stir in butter, vanilla extract, and salt.
  3. Serve warm over gingerbread.
Adapted from Better Homes and Gardens
Adapted from Better Homes and Gardens
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