Authentic Ginger Drop Cakes with Butterscotch Sauce

Nov 26, 2016
central NC

This sticky toffee pudding with more than a hint of gingerbread is a wonderful holiday treat, especially with plentiful butterscotch sauce added on top.

Grandma Baum’s Ginger Drop Cakes

2 cups flour
1 teaspoon cinnamon
1 teaspoon ground ginger
1 teaspoon baking soda
1 cup sour cream
1/2 cup brown sugar, packed
1 cup molasses
1 egg
1 tablespoon melted butter, plus extra for greasing ramekins

In a medium bowl, sift together flour, cinnamon, ginger and baking soda.

In a large bowl with a wooden spoon, mix sour cream, brown sugar, molasses, egg and melted butter until smooth. Add dry ingredients, stirring until well combined.

Grease eight 4-ounce ramekins—or line a muffin tin with paper wrappers—and fill cups 2/3 of the way. Bake at 350°F for 20 to 30 minutes, until tester inserted in the middle comes out clean.

Cool 5 minutes, then drizzle with butterscotch sauce and serve. A spoonful or two of butterscotch sauce is also quite acceptable.

Source: Matilda Joslyn Gage Foundation

Butterscotch Sauce

1/4 cup (1/2 stick) unsalted butter
1/2 cup packed dark brown sugar
1/2 cup heavy cream
Sea salt, to taste

Melt butter in a medium saucepan over medium heat. Add sugar and cream and whisk until well blended.

Bring to a gentle boil and cook 5 minutes, whisking occasionally.

Remove from heat and add salt to taste. Serve warm.

Source: Adapted from Smitten Kitchen.

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