Wednesday, January 7, 2009

Recipe: Gingerbread Cake with Rum Sauce

This recipe has been a hit every time we have served it and has been requested again and again by some of our favorite guests! We are sharing here with you, but must credit the Joy of Cooking with this fabulous recipe!

Cake Ingredients:
1 C applesauce
1/2 C molasses
1 tsp. baking soda
2 eggs
2/3 C sugar
1/3 C canola oil
1 1/2 C flour
1 tsp finely grated ginger or dry ginger
3/4 tsp cinnamon
4 tsp cloves
4 tsp salt

Preheat oven 325. Spray 8X8 glass pan. Bring applesauce in a saucepan to a boil. Remove from heat. Stir in molasses & baking soda. Let rest. In separate bowl, beat eggs & sugar for 3-4 minutes. Gradually add canola oil to egg mixture. Sift together flour, ginger, cinnamon, cloves and salt. Alternately add 1/3 of the flour mixture to the egg mixture, alternating with 1/3 of the applesauce mixture until fully incorporated and mix well. Pour into baking pan. Bake for 45 minutes or until cake tester comes out clean. Remove from oven.

Butter Rum Sauce Ingredients:
6 Tbsp Unsalted Butter
2 Tbsp Corn Syrup
1 C Brown Sugar
2+ Tbsp Rum
About a pinch of fresh grated nutmeg
Fine Zest of one orange.

Combine ingredients in a small saucepan. Cook on medium heat until bubbly. Reduce heat and continue to heat 5 minutes longer. Remove from heat. Sauce will thicken upon standing. Serve the gingerbread with Rum Sauce drizzled on the plate, and over the cake with a little scoop of Vanilla Bean Ice Cream! Delicious!!!


  1. We are so excited you posted your Gingerbread with Rum Sauce recipe. This is absolutely our personal favorite and we can't wait to make it for ourselves.

    Dianna & Paul

  2. 4 tsp. of salt in a cake? Really?