My Top Picks Winter Favorites

Gingerbread Bundt Cake with Caramel Sauce

This is a Christmas holiday favorite

Ingredients

  • 2-1/2 c. plus 2 Tbls. unsweetened applesauce (or one 23 oz. jar)
  • 1 c. dark molasses
  • 2 t. baking soda
  • 3 c. unbleached all-purpose white flour
  • 2 t. ground ginger
  • 1-1/2 t. ground cinnamon
  • 1/2 t. ground cloves
  • 1/2 t. salt
  • 4 large eggs
  • 1-1/3 c. white sugar
  • 2/3 c. canola oil

Caramel Sauce

  • 1 stick butter
  • 1/2 c. white sugar
  • 1/2 c. brown sugar, packed
  • 1/2 c. whipping cream (see note below in instructions)
  • 1 t. vanilla

Instructions

Bring applesauce to a boil in a medium saucepan over medium-high heat. Stir in molasses and baking soda (mixture will foam up). Set aside to cool.

Combine flour, salt, ginger, cinnamon and cloves. Set aside.

With electric mixer, beat eggs in large mixing bowl until light in color; about 2 minutes. Gradually beat in sugar and continue beating until thick; about another 2 minutes. Gradually beat in oil.

Alternately fold in flour mixture with applesauce mixture. Pour into a greased 10-inch bundt or tube pan and bake at 325 degrees for 1 hour and 15 minutes. Cool cake in pan on wire rack for 15 minutes; remove from pan to rack to complete cooling.

Caramel Sauce: Melt butter in a small saucepan; add sugars and cream. Bring to a boil, stirring frequently and boil for 1 minute. Remove from heat; stir in vanilla.

Serve over warm cake with a dollop of whipped cream, if desired. (I usually buy a larger container of whipping cream, measure out 1/2 c. for caramel sauce and whip the remainder for topping.)

NOTE: Caramel sauce can be made ahead of time and re-heated in microwave when ready to serve. The cake is best served warm and can be re-heated in microwave also.