CARAMEL COATED GINGERBREAD
Yield Portion Size
2 cups |
All-purpose flour
|
1 tsp |
Baking soda
|
1/2 tsp |
Salt
|
2 tsp |
Ginger, ground
|
1 tsp |
Cinnamon, ground
|
1/2 tsp |
Nutmeg, ground
|
1/2 tsp |
Allspice, ground
|
1/2 tsp |
Black pepper, ground
|
5 tbsp |
Butter, unsalted
|
1 cup |
Molasses, dark
|
1/2 cup |
Water, hot
|
2 |
Eggs, large, beaten
|
1-3/4 cups | |
45 oz |
Vanilla ice cream
|
1/4 cup |
Powdered sugar
|
9 sprigs |
Fresh mint
|
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 307 mg | 31% |
Carbohydrate | 130 g | 43% |
Cholesterol | 121 mg | 40% |
Total Fat | 26 g | 40% |
Iron | 4 mg | 20% |
Potassium | 888 mg | 0% |
Calories | 796 kcal | 40% |
Sodium | 529 mg | 22% |
Protein | 10 g | 20% |
Polyunsaturated Fat | 1 g | 6% |
Saturated Fat | 16 g | 78% |
Sugars | 88 g | 9% |
Vitamin C | 1 mg | 2% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Cake: Spray 9-inch baking pan with PAM® High Heat Baking Spray; set aside. In bowl, combine flour, baking soda, salt, ginger, cinnamon, nutmeg, allspice and pepper; set aside.
-
Step 2
In large bowl, whisk together butter, molasses, water and eggs; blend well. Pour batter into pan. Bake in preheated 350°F conventional oven 35 minutes or until it tests done. Cool.
-
Step 3
Cut cake into nine 3-inch squares; then, cut each square diagonally in half to make 18 triangles.
-
Step 4
To serve, drizzle some J.Hungerford Smith® Sweet Cream Caramel - Dulce de Leche Topping on serving plate. Position 1 triangle on its side standing up. Place other triangle flat on plate. Place 5 oz. scoop of ice cream next to cake. Drizzle with J. Hungerford Smith® Topping. Dust with powdered sugar. Garnish with mint.
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