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Gingerbread Cake with Custard Sauce Recipe

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4.2 from 63 reviews

  • Author: Mary & Susan
  • Total Time: 1 hour 5 minutes
  • Yield: 12 servings

Description

This classic gingerbread cake is a beloved holiday treat that combines warm spices and rich molasses for a moist, flavorful dessert. Perfectly tender with a subtle orange zest and topped optionally with a smooth custard sauce, this cake has been a festive favorite for centuries.

Ingredients

Gingerbread Cake

  • 1/2 cup unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • Grated zest of one orange
  • 1 large egg, at room temperature
  • 2 tsp vanilla extract

Dry Ingredients

  • 2 3/4 cups all purpose flour
  • 2 tsp ground ginger
  • 3/4 tsp baking soda
  • 3/4 tsp baking powder
  • 1/2 tsp salt

Wet Ingredients

  • 1 cup warm tap water
  • 1 cup molasses (not blackstrap)

Custard Sauce

  • 2 cups half and half
  • 6 egg yolks
  • 1/2 cup granulated sugar
  • 1 1/2 tsp vanilla paste or extract

Instructions

  1. Prepare the Oven and Pan: Preheat your oven to 350°F. Grease and spray a 9×9 inch baking dish, then optionally line it with a long piece of parchment paper so you can easily lift the cake out after baking for clean slicing.
  2. Cream Butter, Sugar, and Orange Zest: Using a stand mixer or electric beaters, beat the room temperature butter with the granulated sugar and grated orange zest until the mixture is light and fluffy. This step incorporates air for a tender crumb.
  3. Add Egg and Vanilla: Scrape down the sides of the bowl, then beat in the egg and vanilla extract thoroughly. Scrape again to ensure even mixing.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground ginger, baking soda, baking powder, and salt until fully combined and aerated.
  5. Mix Molasses and Water: In another bowl or glass measuring cup, combine warm tap water with the molasses until smooth and well incorporated.
  6. Combine Wet and Dry Ingredients: With the mixer on low speed, alternate adding the dry ingredients and the molasses-water mixture to the creamed butter mixture, beginning and ending with the dry ingredients. Beat after each addition just until combined to avoid overmixing.
  7. Final Mixing: Scrape down the bowl sides and bottom, then give the batter one final thorough mix to ensure everything is evenly incorporated.
  8. Bake the Cake: Pour the batter into the prepared baking pan and smooth the surface with a spatula. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs (no wet batter). The cake will rise nicely and may start to crack around the edges. Avoid opening the oven door early to prevent the cake from falling.
  9. Cool the Cake: Let the cake cool in the pan for 10-15 minutes, then lift it out using the parchment paper (if lined) and transfer to a cooling rack to cool completely. If unlined, leave it in the pan. Only slice the cake when ready to serve to maintain freshness.
  10. Prepare Custard Sauce: In a medium bowl, whisk egg yolks, sugar, and vanilla until smooth. In a medium heavy-bottomed saucepan, heat half and half until it just starts to scald—bubbles will form around the edges but it should not boil.
  11. Temper the Egg Mixture: Slowly drizzle a small amount of the hot half and half into the egg yolk mixture while whisking constantly to raise the temperature without curdling the eggs. Then pour this tempered mixture back into the saucepan.
  12. Cook the Custard: Return the pan to the stove and cook over medium heat, whisking or stirring constantly, until the sauce thickens and comes to a boil. Immediately remove from heat.
  13. Strain and Chill: Strain the custard through a fine mesh strainer to remove lumps. Serve warm or chilled. To chill faster, place the bowl in an ice bath.

Notes

  • Nutritional information provided applies only to the gingerbread cake, excluding the custard sauce.
  • This recipe is lightly adapted from Food 52.
  • For best results, avoid opening the oven door during the early stages of baking to prevent the cake from collapsing.
  • The custard sauce can be served warm or cold, depending on preference.
  • Using parchment paper in the pan facilitates easy removal and clean slicing of the cake.
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://mysimpledish.com/gingerbread-cake-with-custard-sauce-recipe/