While cookies are wonderful, I’m also a fan of cake. And nothing says “Let’s celebrate!” like my grandmother’s Gingerbread Cake. (It also makes a wonderful breakfast bread!) And here’s the final installment of Calum’s Christmas party…
Calum Prioleau: It’s getting late yet no one wants to leave. The snow flurries have stopped, and it’s gotten cold enough to have fires burning in all of the downstairs rooms in the mansion.
Right now we’re gathered in the sitting room drinking hot coffee and eating Gingerbread Cake. None of us are really hungry, we just don’t want the night to end. Because when it ends, our enemies reappear, reminding us that there’s still work to do. The men formerly of the 7th Special Forces group, both in prison and out, are caught between two powerful adversaries. Once the Christmas lights go out and they all go home, two questions will remain: Who will strike first? And when?
In the meantime, I hope you all have a wonderful holiday filled with light, laughter, and love.
Gingerbread Cake
Ingredients
Cake
- 1/2 cup granulated sugar
- 1/2 cup salted butter
- 1 large egg beaten
- 1 cup unsulphered molasses
- 2 1/2 cups 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
Vanilla Cream Sauce:
- 1 cup granulated sugar
- 1/2 cup butter 1 stick
- 1 cup heavy whipping cream
- 2 teaspoons pure vanilla extract
Instructions
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Preheat the o oven to 350℉. Grease a 9"x13" pan with coconut oil cooking spray.
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In a large mixing bowl, cream together the sugar and butter until light and fluffy. Beat in the eggs and molasses until well blended.
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In another bowl, stir together the flour, baking soda, cinnamon, ginger, cloves, and salt. Then stir the dry ingredients into the butter mixture. Stir until blended and then slowly pour in the hot water and beat until the batter is smooth and thin.
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Pour tte batter into the prepared pan and bake for about 30 minutes or until a toothpick in the center of the cake comes out clean. Let the cake cool in the pan for ten minutes and then take the cake out of the pan and cool for 5 minutes on a baking rack. Serve warm with the bananas, whipped cream, and vanilla sauce.
Vanilla Cream Sauce
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In a medium saucepan over low heat, stir together the butter, sugar, and cream. Increase heat to medium and stir until the butter is melted. Then bring the mixture to a low boil, stirring frequently, for 3-5 minutes. Remove heat and stir in the pure vanilla extract. Serve over the warm cake.
