GINGERBREAD WITH VANILLA ICE CREAM AND CARAMEL SAUCE

Gingerbread with Vanilla Ice Cream and Caramel Sauce image

Yield Makes 8 servings

Number Of Ingredients 13

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2 1/2 cups plus 2 teaspoons all purpose flour
2 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon salt
3/4 cup chopped crystallized ginger (about 5 ounces)
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup (packed) golden brown sugar
1 cup mild-flavored (light) molasses
1 cup boiling water
2 teaspoons baking soda
1 large egg, beaten to blend
Vanilla ice cream
Caramel Sauce With Ginger and Tea

Steps:

Preheat oven to 375°F. Lightly butter 13 x 9 x 2-inch baking pan. Sift 2 1/2 cups flour, ground ginger, cinnamon and salt into medium bowl. Mix crystallized ginger with 2 teaspoons flour in small bowl.
Using electric mixer, beat butter in large bowl until fluffy. Add brown sugar and beat until mixture is light and fluffy. Mix molasses, 1 cup boiling water and baking soda in another medium bowl to blend. Stir into butter mixture. Stir in dry ingredients, then egg and crystallized ginger mixture. Pour batter into prepared pan.
Bake cake 15 minutes. Reduce oven temperature to 350°F and bake cake until tester inserted into center comes out clean, about 12 minutes longer. Transfer pan to rack; cool 30 minutes. Turn cake out onto rack; cool. (Can be made 8 hours ahead. Cover; store at room temperature.)
Cut gingerbread into pieces. Transfer gingerbread to plates. Top each piece with ice cream. Spoon caramel sauce over and serve.