Gingerbread with warm caramel sauce

Today was one of those days that I just craved something from back home.  It was a chilly and cloudy day and I was wandering around my kitchen trying to find inspiration for something to bake.  I opened up my baking cupboard and the first thing I saw was a little carton of Maritime Molasses and a tiny tin of  pumpkin pie spice.  I knew immediately what I wanted to make.

I remember througout my childhood we always went to visit Peggy’s Cove (a famous Nova Scotia tourist destination with famous lighthouse).  We always stopped at the Peggy’s Cove restaurant to have a piece of their famous Gingerbread.  

So today that’s just what I made.  It’s an easy cake to bake and the sauce whips up in minutes.  It is very moist  and rich with a tiny hint of the spicy ginger.  My kids love it and we almost managed to finish the whole cake.  Shame on us.

Click for recipe…

Gingerbread

1/2 cup brown sugar
1/2  cup butter
1 egg
1 cup molasses
1-2 Tbsp freshly grated ginger
2 1/2 cups flour
1 1/2 tsp baking soda
pinch of salt
2 tsp pumpkin pie spice (or 1 tsp each ginger, cinnamon and cloves)
1 cup of hot water

1. Mix dry ingredients together in bowl.

2.Cream butter and sugar together.  Beat in egg and mix in molasses.  Add the fresh ginger.

3.  Add dry ingredients to butter mixture.  Stir in hot water.

4.  Pour into buttered cake pan ( I used a long loaf pan but you can also use a 9 in square pan).

5.  Bake for approx 1 hour.

Warm Caramel Sauce 

1/2 cup of butter
1/2 cup of brown sugar
1/2 cup white sugar
1/2 cup cream (today I used milk)
1 tsp vanilla
Pinch of salt

Mix all ingredients together in saucepan.  Let simmer for about 5-7 minutes.   Pour over gingerbread.  Enjoy!

Tags: baking, cake, featured post, food, gingerbread, photography, recipe, warm caramel sauce