Tasty Tuesday: Gingerbread Cake with Caramel Icing

I’m actually not much of a gingerbread fan so when my mother-in-law made this cake for my father-in-law’s birthday dinner (it’s his favorite) I was pretty skeptical about liking it.  But I was pleasantly surprised.  This Gingerbread Cake is very moist, mildly full of gingerbread flavor and with the caramel icing?  Well, it’s just perfectly delicious!

I’ve made this cake numerous times over the last year and served it to guests.  Each time I’ve had people “mmm-ing” and saying how much they liked it.  I think it is especially good this autumn time of year.

Gingerbread Cake
2 eggs
3/4 c. butter (or shortening)
2 1/4 c. flour
3/4 tsp. baking soda
1 1/2 tsp. cinnamon
1 c. boiling water
3/4 c. brown sugar
1/2 c. molasses
1/4 c. water
2 1/2 tsp. baking powder
2 tsp. ginger
1/2 tsp. nutmeg

Mix sugar, molasses, 1/4 c. water and butter; add eggs.  Mix in dry ingredients; add hot water last.  Pour batter into a greased 9×13 cake pan.

Bake at 350 degrees for 25 min. or until toothpick inserted in center comes out clean.

Top with this Caramel Icing recipe.

Linking up at Living Well Spending Less, Practically Functional, Feeding Big.

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