Gingerbread with Hot Caramel Sauce

 

INGREDIENTS:

1 cup dark molasses

2 teaspoons baking soda

1 teaspoon cinnamon

1 teaspoon ginger

1/4 teaspoon nutmeg

1/2 cup sugar

1/2 cup (1 stick) butter, melted

2 cups flour

1 cup boiling water

2 eggs, separated

Powdered sugar, to garnish

Whipped cream, to garnish

FOR THE SAUCE:

1 cup firmly packed light brown sugar

1/3 cup sugar

1/3 cup melted butter (no margarine)

2 heaping tablespoons flour

1 teaspoon vanilla extract

Dash of salt

1/4 teaspoon nutmeg

1 cup boiling water

TO PREPARE:

In a large bowl, mix molasses, baking soda, cinnamon, ginger

and nutmeg. Add sugar, butter, flour and boiling water. Stir

in beaten egg yolks. Beat egg whites until stiff and fold

into batter. Pour into a greased ring mold or Bundt pan. Bake

in a 350-degree oven for 40 minutes or until done. Cool.

Turn gingerbread out onto a cake stand and sift powdered

sugar over the top. Serve with hot caramel sauce and whipped

cream.

For sauce: In a medium saucepan, combine sugars with melted

butter and stir until sugars are dissolved. Add flour,

stirring constantly over medium heat. Add vanilla, salt and

nutmeg. Add boiling water. Cook for 10 to 15 minutes,

stirring sauce until thickened. Serve over gingerbread or

pool beneath. The caramel sauce is also good over pound cake

or ice cream.

 

SERVES 12