Gingerbread Cake

• portions: 12 servings
• temps total: 55 minutes

Ingrédients

1/2 cup granulated sugar

1/2 cup butter

1 large egg (, beaten)

1 cup unsulphered molasses

2 1/2 cups all-purpose flour

1 1/2 teaspoons baking soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon salt

1 cup very hot water

bananas (for topping)

fresh whipped cream (, for topping)

1 cup granulated sugar

1/2 cup butter (1 stick)

1 cup heavy whipping cream

2 teaspoons vanilla extract

Instructions

Preheat oven to 350 degrees F. Grease a 9x13'' pan with cooking spray.

In a large mixing bowl, cream together sugar and butter until smooth and light.

Add the egg and molasses then mix well. In a separate bowl, mix the dry ingredients together: flour, baking soda, cinnamon, ginger, cloves, and salt.

Add dry ingredients to the wet mixture and stir to combine. Slowly pour in the hot water and stir until smooth (batter will be thin).

Pour batter into prepared pan and bake for 20-35 minutes or until a toothpick inserted in the center of the cake comes out clean.

Serve warm, topped with fresh sliced bananas, whipped cream, and vanilla cream sauce.

For the Vanilla Cream Sauce:

Add sugar, butter and cream to a medium saucepan over medium heat. Cook, stirring occasionally, until butter has melted.

Bring mixture to a boil then boil, stirring frequently, for 3-5 minutes. Remove from heat and add vanilla.

Allow to cool for a few minutes before serving over cake.

Nutrition

• Calories: 444 kcal
• Lipides Totaux: 18 g
• Lipides Saturés: 11 g
• Lipides Insaturés: 6 g
• Acides Gras Trans: 1 g
• Cholestérol: 63 mg
• Sodium: 386 mg
• Glucides Totaux: 67 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 47 g
• Protéines: 4 g