Ingredients
9tbspbutter,softened
⅓cupsugar
1cupmolasses
1egg
2¼cupsall purpose flour
1tspbaking soda
1tspground ginger
1tspground cinnamon
¼tspsalt
¾cupwater
1cupbrown sugar,packed
1tbspcornstarch
1cupcold water
¼cupbutter,cubed
1tspvanilla extract
heavy whipped cream,optional
Preparation
Preheat oven to 325 degrees F. Grease a 9-inch round or square pan and set aside.
In a large bowl or kitchenmaid mixer, cream butter and sugar until light and fluffy. Beat in molasses and egg until blended together.
Combine the flour, baking soda, ginger, cinnamon, and salt; add to creamed mixture alternately with water.
Pour the cake into the pan. Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack.
In a medium-size saucepan, combine brown sugar and cornstarch. Add the water and bring to a boil for about 2 minutes until the sauce starts to thicken. Remove from heat and stir in the cubed butter and vanilla until melted and smooth.
Serve over warm cake with whipped cream.
