Gingerbread Cake with Rum Butter Sauce

Gingerbread Cake

2 eggs

1/2 C. melted butter

1/2 C. molasses

2 C. flour

1 C. sugar

2 tsp. baking soda

1/2 tsp. salt

1 tsp. cinnamon

1/2 tsp. ginger

1 C. hot water

Combine ingredients in order given.  Pour into a greased and floured bundt pan.  Bake at 350* for 25-30 minutes.  Cool for 10 minutes in pan, finish cooling on a cooling rack.

Rum Butter Sauce

1 C. butter

2 C. sugar

1 and 1/2 C. cream

Combine and boil for one minute.  Remove from heat and add 1/2 tsp. rum flavoring.

Generously drizzle over sliced cake.  

This is one of my favorite things to make during the holidays.  I made it in two mini bundt cake pans, but it does fit into one as well.  It does have issues with sticking to the pan so grease and flour well!