Ingredients:
1 cup dark molasses
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1/4 teaspoon nutmeg
1/2 cup sugar
1/2 cup butter, melted
2 cups flour
1 cup boiling water
2 eggs
powdered sugar ( to garnish)
whipped cream ( to garnish)
1 cup firmly packed light brown sugar
1/3 cup sugar
1/3 cup melted butter ( no substitutes)
3 tablespoons flour
1 teaspoon vanilla
1 dash salt
1/4 teaspoon nutmeg
1 cup boiling water
Directions:
In a large bowl, mix molasses, baking soda, cinnamon, ginger and nutmeg.
Add sugar, butter, flour and boiling water.
Stir in beaten egg yolks.
Beat egg whites until stiff and fold into batter.
Pour into a greased ring mold or bundt pan.
Bake in a 350*F oven for 40 minutes or until done.
Cool.
Turn gingerbread out onto a cake stand and sift powdered sugar over the top.
Serve with hot caramel sauce and whipped cream For sauce; in a medium saucepan, combine sugars to melted butter and stir until sugars are dissolved.
Add flour, stirring constantly over medium heat.
Add vanilla, salt and nutmeg.
Add boiling water.
Cook for 10 to 15 minutes, stirring sauce until thickened.
Serve over gingerbread, or pool underneath.
Servings: 12
Time preparation: 20 min.
Time total: 60 min.