Sunday, December 9, 2012

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!  

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