Gingerbread Cake with Rum Raisin Sauce
Indulge in the cozy, spiced flavors of the holidays with this decadent Gingerbread Cake with Rum Raisin Sauce. Perfectly moist and infused with warm spices like ginger, cinnamon, and cloves, this cake brings the rich sweetness of molasses to the forefront. Complementing the cake's bold flavors is a luscious Rum Raisin Sauce, made with plump raisins simmered in dark rum, sugar, and cream for a silky finish. Ideal for festive gatherings or a special dessert any time of year, this easy-to-make treat will fill your home with an irresistible aroma and delight your guests with every bite. Serve it warm for the ultimate comfort dessert experience.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Ground ginger
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Ground cloves
- 1.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter, softened
- 1 cup Brown sugar
- 1 cup Molasses
- 2 pieces Large eggs
- 1 cup Buttermilk
- 0.5 cups Raisins
- 0.25 cups Dark rum
- 0.5 cups Granulated sugar
- 0.25 cups Water
- 0.5 cups Heavy cream
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan and set it aside.
In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, baking soda, and salt. Set this dry mixture aside.
In a large mixing bowl, beat the softened butter and brown sugar using a hand or stand mixer until the mixture is light and fluffy, about 2 minutes.
Add the molasses to the butter and sugar mixture and mix until smooth. Then, add the eggs one at a time, beating well after each addition.
Gradually add the dry ingredients into the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients, mixing just until combined.
Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake for 35–40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
While the cake is baking, prepare the Rum Raisin Sauce. In a small saucepan, combine the raisins, dark rum, granulated sugar, and water. Bring the mixture to a gentle simmer over medium heat, stirring occasionally, and cook for 5 minutes.
Add the heavy cream to the saucepan and continue to simmer for another 3–4 minutes, or until the sauce slightly thickens. Remove from heat and stir in the vanilla extract.
Let the cake cool slightly, then slice into squares. Serve warm or at room temperature, topped with the Rum Raisin Sauce.
Nutrition Facts
Calories |
5327 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.9 g | 264% | |
| Saturated Fat | 123.4 g | 617% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 906 mg | 302% | |
| Sodium | 3721 mg | 162% | |
| Total Carbohydrate | 793.2 g | 288% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 545.3 g | ||
| Protein | 55.3 g | 111% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 1281 mg | 99% | |
| Iron | 34.2 mg | 190% | |
| Potassium | 6332 mg | 135% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
