Indulge yourself in the rich and comforting flavors of this Festive Gingerbread Cake, adorned with fresh sliced bananas, whipped cream and a luscious vanilla cream sauce. Bring warmth and joy to your holiday gatherings, as you prepare this amazing dessert with ease.
Preheat the oven to 350 degrees F. Grease a 9x13-inch pan with cooking spray.
2
In a large mixing bowl, cream together the granulated sugar and softened butter until smooth and light.
3
Add the egg and unsulphured molasses, mixing well.
4
In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt.
5
Gradually add the dry ingredients to the wet mixture, stirring until combined.
6
Slowly pour the very hot water into the batter, stirring until smooth. The batter will be thin.
7
Pour the batter into the prepared pan and bake for 25-35 minutes, or until a toothpick inserted in the center of the cake comes out clean. Allow the cake to slightly cool.
VANILLA CREAM SAUCE
8
In a medium saucepan over medium heat, add the granulated sugar, unsalted butter, and heavy whipping cream. Stir occasionally until the butter has melted.
9
Bring the mixture to a boil, and then let it boil, stirring frequently, for 3-5 minutes. Remove from heat.
10
Stir in the pure vanilla extract, and let the sauce cool for a few minutes.
FINISH WITH
11
Serve the cake warm, topped with sliced bananas, whipped cream, and drizzled with the vanilla cream sauce.