Best Gingerbread Snack Cake With Vanilla Or Rum Sauce Recipes

Gingerbread Snacking Cake image

Provided by Martha Stewart

Number Of Ingredients 15

8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pan
2 1/2 cups all-purpose flour, plus more for the pans
1 cup boiling water
2 teaspoons baking soda
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 teaspoons baking powder
2/3 cup packed dark-brown sugar
1 cup unsulfured molasses
1 tablespoon freshly grated ginger
2 large eggs, room temperature, lightly beaten
Confectioners' sugar, for dusting

Steps:

Heat oven to 350 degrees. Butter and flour a 9-by-13-inch cake pan; set aside. In a bowl, combine boiling water and baking soda; set aside. In a large bowl, sift together flour, ground spices, salt, and baking powder; set aside.
In an electric mixer with the paddle attachment, cream butter until light. Beat in brown sugar until fluffy. Beat in molasses and grated ginger, baking-soda mixture, and flour mixture. Beat in eggs.
Pour batter into prepared pan; bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. Let cool on a wire rack. Cut into squares; dust with confectioners' sugar.

Gingerbread Cake With Rum Raisin Sauce image

Provided by grandma2969

Categories Dessert

Time 50m

Yield 9 serving(s)

Number Of Ingredients 23

3 cups all-purpose flour
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon ground nutmeg
2 large eggs
1/4 cup butter, softened
1/4 cup lard, softened
1 cup granulated sugar
1 cup dark molasses
1 cup buttermilk
1 teaspoon baking soda, dissolved in 1/4 cup boiling water
3 1/3 cups water
2/3 cup dark raisin
1/3 cup granulated sugar
1/4 cup brown sugar, packed
3 tablespoons fresh lemon juice
1/2 teaspoon grated nutmeg
1 pinch salt
1/4 cup butter
3 tablespoons cornstarch

Steps:

Preheat the oven to 350°.
Sift the flour with the ginger, cinnamon, cloves, salt, baking powder and nutmeg and set aside.
In a small bowl, beat the eggs and set aside.
In a large mixer bowl, beat the butter and lard together; add the sugar and blend well, about 3 minutes longer. Add the beaten eggs and molasses and blend.
Add the flour mixture alternately with the buttermilk, beginning and ending with flour. Do not overmix. Blend in the baking soda and hot water.
Pour the batter into a greased 9" square pan and spread it out evenly.
Bake for 30 minutes, or until the top of the cake springs back when touched lightly with your finger.
While the cake bakes, combine 3 cups of water, raisins, sugar, lemon juice, nutmeg and salt in a medium saucepan.
Simmer, uncovered for 15 minutes. Add the butter and stir until it melts.
In a small bowl, combine the cornstarch and remaining 1/3 cup water.
Add it to the bubbling sauce and cook until the sauce thickens.
Serve hot over squares of warm gingerbread.
NOTE**Both gingerbread and sauce can be reheated in a microwave.