Rating: 4.5 stars
2 Ratings
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This dark, moist gingerbread cake is a favorite of guests at the Vista Verde Ranch in Steamboat Springs, Colorado, where it's cut into rounds and set on a pool of custard sauce. You can make the cake up to 2 days ahead; cool, cover, and store airtight at room temperature.

Executive Chef Jonathon Gillespie
This Story Originally Appeared On sunset.com

Gallery

James Carrier

Recipe Summary

Yield:
Makes 9 or 10 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 2- to 3-quart pan over high heat, bring 1 cup water to a boil. Remove from heat and stir in molasses and baking soda. After mixture stops foaming, stir in 1/2 cup cold water; let cool to room temperature, stirring often, about 10 minutes.

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  • In a small bowl, whisk together flour, baking powder, cinnamon, ginger, salt, and cloves.

  • In a large bowl, with an electric mixer on high speed, beat butter and brown sugar until well blended. Beat in eggs until blended. Reduce speed to medium-low. Add flour and molasses mixtures alternately until incorporated, then beat on high speed until well blended. Pour into a buttered and floured 9-inch square pan.

  • Bake in a 325° regular or convection oven until a toothpick inserted in center of thickest part comes out clean, 45 to 50 minutes. Let cool in pan on a rack at least 1 1/4 hours.

  • Pour about 1/4 cup crème anglaise onto each plate. Cut cake into pieces (see notes) and set them in sauce on plates. If desired, lightly sift cocoa and/or powdered sugar over each plate and garnish with a mint sprig. Offer remaining crème anglaise to add to taste.

Source

Vista Verde Ranch, Steamboat Springs Colorado

Nutrition Facts

378 calories; calories from fat 26%; protein 4.7g; fat 11g; saturated fat 6.3g; carbohydrates 67g; fiber 0.9g; sodium 526mg; cholesterol 68mg.
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