Gingerbread Cake with a Caramel Sauce

All year, EVERY year I wait for the holidays. Yes, turkey, stuffing, mashed potatoes, candied yams and biscuits are all delicious, but I wait for something different, something that redefines holiday spirit: Earls Gingerbread Cake. A dessert that makes a short-lived appearance for only a few weeks in the month of December. It takes your favorite gingerbread house...and makes it actually taste good! So instead of waiting to partake is this festive delight, I decided to venture out of my comfort zone and CREATE it.

Cake Adapted from Food and Whine: http://www.fortysomething.ca/2008/11/gingerbread_cake.php
Caramel Sauce Adapted from Thibeault's Table: http://www.thibeaultstable.com/2010/01/warm-gingerbread-cake-with-caramel.html


Prize Gingerbread Cake

Ingredients
2 1/2 cups all purpose flour
2 tsp. baking powder
1 tsp. fresh grated ginger
1tsp. Minced Ginger
1/2 cup shortening
1 cup brown sugar
3/4 cup molasses
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1 cup boiling water
1 tsp. baking soda
2 eggs, well-beaten

Method
Stir flour, baking powder and ginger together. In a separate bowl, cream shortening and brown sugar together. Blend in molasses, salt, nutmeg and cinnamon. Pour boiling water over baking soda and add to molasses mixture. Stir in dry ingredients, blending well. Add well-beaten eggs and mix well.

Pour batter into a greased and floured 9 x 13 inch pan (or 2 8-inch cake pans). Bake in a pre-heated 325° oven for 50 to 60 minutes for the large pan or 35 to 45 minutes for the smaller cake pans.

Caramel Sauce
1 cup butter
1 cup sugar
1 cup brown sugar
1 cup cream
pinch of salt
2 teaspoons vanilla

Mix all the ingredients together and simmer for about 5 or 6 minutes Serve over warm gingerbread and a scoop of Ice cream =)