Ginger Cake with Warm Caramel Sauce
- 3 cups all-purpose flour
- 2 tsp. ground ginger
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 1 tsp. ground cinnamon
- 1 tsp. ground cloves
- 16 Tbs. (2 sticks) unsalted butter
- 1 cup firmly packed dark brown sugar
- 1 cup molasses
- 3 eggs
- 1 cup boiling water
- 2/3 cup caramel sauce
- 1 cup heavy cream whipped with 1 Tbs. sugar
Preheat an oven to 325°F. Grease and flour a 9-by-13-by-2-inch cake pan.
Over a sheet of waxed paper, sift together the flour, ginger, baking powder, baking soda, salt, cinnamon and cloves; set aside.
In the bowl of an electric mixer fitted with the flat beater, beat the butter and brown sugar on medium speed until light and fluffy, 4 to 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the molasses and beat until blended. Add the eggs one at a time, beating well after each addition and stopping the mixer occasionally to scrape down the sides of the bowl.
Remove the bowl from the mixer. Using a rubber spatula, fold in the flour mixture in three additions, alternating with the boiling water and beginning and ending with the flour, until the batter is smooth and no lumps of flour remain.
Pour the batter into the prepared pan and, using a spatula, spread the batter evenly to the edges. Bake until a toothpick inserted into the center of the cake comes out clean, 35 to 40 minutes. Transfer the pan to a wire rack and let the cake cool for at least 30 minutes before serving.
Just before serving, in a small saucepan over low heat, gently warm the caramel sauce, stirring often; do not boil. Drizzle warm pieces of cake with caramel sauce and top each with a dollop of whipped cream.