Christmas Recipes

Gingerbread Torte with Caramel Sauce

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.

Gingerbread Torte

Ingredients

Torte

  • 1/2 cup (1 stick) Danish Creamery Butter
  • 1/2 cup packed brown sugar
  • 1 eggs
  • 1/2 cup molasses
  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cinnamon
  • 1/2 cup boiling water

Caramel Sauce

  • 1 1/4 cups packed brown sugar
  • 1/2 cup (1 stick) Danish Creamery Butter
  • 1/2 cup whipping cream

Instructions

  1. Heat oven to 350 degrees F. Butter a 9 inch round springform pan or cake pan.

Torte

  1. Cream softened butter with sugar.
  2. Add egg and molasses; beat well.
  3. Combine flour, baking powder, salt, ginger and cinnamon.
  4. Add dry ingredients to molasses mixture alternately with boiling water. Beat after each addition.
  5. Pour into prepared pan.
  6. Bake for 30 minutes or until top is browned and springs back when lightly pressed.
  7. Serve warm.

Caramel Sauce

  1. Melt and stir butter and brown sugar in a medium saucepan over medium heat.
  2. Whisk in whipping cream and stir until sugar is dissolved and sauce is smooth, about 3 minutes.
  3. To serve: Cut wedges of torte and place on serving plate. If desired, sprinkle the top with sifted powdered sugar.
  4. Accompany with a scoop of vanilla ice cream, and drizzle each portion with caramel sauce.

Attribution

Recipe and photo used with permission from: Challenge Dairy



God's Rainbow - Noahic Covenant