Gingerbread Cake with Butter Rum Toffee Sauce

• Produce

  • 1 tsp Ginger, ground

• Refrigerated

  • 1 Egg

• Condiments

  • 1 cup Molasses

• Baking & Spices

  • 2 1/4 cups All purpose flour, gluten free or regular
  • 1 tsp Baking soda
  • 1/4 cup Brown sugar, light
  • 1 tsp Cinnamon, ground
  • 1 1/2 tsp Cornstarch
  • 6 tbsp Granulated sugar
  • 1/2 tsp Kosher salt
  • 1/2 cup Shortening, soft
  • 1/2 tsp Vanilla extract

• Dairy

  • 1/2 cup Butter, unsalted
  • 1/4 cup Heavy whipping cream

• Beer, Wine & Liquor

  • 1/4 cup Rum

• Liquids

  • 1 cup Water

Found on boulderlocavore.com

Description

Directions

• Preheat oven to 325 degrees. Prepare a 9 x 9 pan with parchment paper. Spray with cooking spray.
• In the bowl of a free standing mixer* mix together shortening, sugar and egg until combined.
• In a separate bowl, combine boiling water and molasses; stirring to dissolve molasses. Pour into shortening mixture and mix to combine.
• In a separate bowl combine the flour, baking soda, salt, ginger and cinnamon. Stir together. Slowly add to the batter, beating slowly to fully combine.
• Pour into the prepared pan. Bake for 40-45 minutes until the sides of the cake are pulling away from the pan and the top of the cake is firm to the touch. Remove from heat and allow to cool on a cooling rack.
• Combine butter and sugars in a medium saucepan over medium-low heat; allow butter to melt and sugar to dissolve. Stir constantly until butter begins to turn light brown (around 5 minutes).
• Whisk in the cream, rum, vanilla and cornstarch. Whisk constantly allowing sauce to thicken (about 15 minutes). Note: sauce will continue to thicken when removed from heat so it may not seem as thick as it will be in the end.
• Remove from heat and allow to cool and thicken. Can be stored in the refrigerator in a sealed container for 2 weeks and rewarmed when using.

Nutrition