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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

Gingerbread Cake with Bourbon Custard Sauce

December 29th, 2010 · No Comments · Brunch, Dessert, Holiday, Vegetarian, Winter Recipes

The smell of gingerbread in the oven is all about winter and the holidays.  Making gingerbread cookies can be more work than you planned and then your adult guests may not appreciate the decorated cookies as much as they’ll appreciate this beautiful cake served warm with some Bourbon custard sauce and a punch bowl of egg nog.  It’s a great dessert for your New Year’s table — for dinner or brunch the next day.

Gingerbread Cake

1 c. sugar
2 eggs
1 c. hot water
1 tsp. soda in water
1 tsp. cinnamon
2 c. flour
1 c. oil
1/2 c. molasses
Pinch of salt
1 tsp. ginger
1/2 tsp. cloves

Combine all ingredients. Bake at 350 degrees for 35 to 40 minutes.

Bourbon Custard Sauce

1, 14 oz can condensed milk

1/4 cup bourbon

1/2 cup dark brown sugar

1/2 cup butter, cut up into pieces

1 tsp vanilla

Simmer milk and bourbon in saucepan and cook over medium heat.

Whisk constantly

Add brown sugar and whisk a few minutes

Whisk constantly

Mixture will thicken in a minute or two and remove from heat.  Make the sauce the night before and reheat prior to pouring over squares of warm cake.  Garnish with candied ginger.

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