Warm Gingerbread Cake with Cream Sauce

I had a hard time taking a picture of this dessert that would do it justice. You will just have to take my word for it, that it was AMAZINGLY delicious! My husband said it was his new Christmas favorite. We loved it warm right out of the oven. It was an added bonus that baking this made my house smell wonderful. I think you could add a dollop of freshly whipped cream on top, if you wanted to (I am going to do that next time). I can't remember who gave me this recipe, but I am so glad that I finally got around to trying it out. It really was fantastic! A perfect dessert for a holiday gathering! Merry Christmas!

Gingerbread Cake with Cream Sauce
submitted by Melanie

1 cup sugar
1/2 cup butter, softened
2 cups flour
2 tsp ground ginger
2 tsp ground cinnamon
1 tsp ground allspice
1/2 tsp salt

Mix until crumbly. Reserve 1/2 cup of the above mixture for the streusel topping. To this, add 1/2 cup chopped pecans, if desired.

To the remainder, mix in

1 tsp baking soda
1 cup buttermilk
1/2 cup molasses
2 eggs

Pour batter into a well-greased 13x9 baking pan. sprinkle with the reserved streusel topping. Bake at 350 for 28-30 minutes, or until toothpick comes out clean. Watch carefully so you don't overbake. Let cool slightly, and serve warm with Cream Sauce.

Cream Sauce
1 cup sugar
1 cup heavy cream
1/2 cup butter
dash ginger

Combine and bring to a gentle boil over medium heat. Stir 4 minutes. Serve and warm sauce over gingerbread. Refrigerate any remaining sauce.