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Gingerbread Torte with Caramel Sauce

Gingerbread Torte

This rich, moist cake delivers the sweet and spicy tones gingerbread fans adore, but the fun doesn’t stop there. Top it with ice cream and drizzle on the homemade caramel sauce to make it absolutely unforgettable.



Caramel Sauce


  1. Torte: Heat oven to 350 degrees F.
  2. Cream softened butter with sugar.
  3. Add egg and molasses; beat well.
  4. Combine: flour, baking powder, salt, ginger, and cinnamon.
  5. Add dry ingredients to molasses mixture alternately with boiling water. Beat after each addition.
  6. Pour into a buttered 9-inch round spring form pan or cake pan.
  7. Bake 30 minutes or until top is browned and springs back when lightly pressed. Serve warm.
  8. Caramel Sauce: Melt and stir butter and brown sugar in a medium saucepan over medium heat.
  9. Whisk in whipping cream and stir until sugar is dissolved and sauce is smooth, about 3 minutes.
  10. To serve: Cut wedges of torte and place on serving plate. If desired, sprinkle the top with sifted powdered sugar.
  11. Accompany with a scoop of vanilla ice cream, and drizzle each portion with caramel sauce.

Source: Challenge Home Economist

Recipe and photo credit: Challenge Dairy -


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