Epicure Recipes

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Gingerbread Caramel Cake

ChristmasThanksgivingGluten-freeMicrowaveDessertLow-sodiumOnion-freeGarlic-free

50 min

12 pieces

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Ingredients

  • 1⁄4 cup unsalted butter
  • 1⁄2 cup light brown sugar
  • 2 tbsp milk, your choice
  • 1 tsp Gingerbread Spices or Cinnamon (ground)
  • 1 1⁄4 cups powdered sugar
  • 2 eggs
  • 1⁄2 cup vegetable oil
  • 1⁄4 cup fancy molasses
  • 1 pkg Gingerbread Mix

Preparation

  • In a small saucepan, melt butter with brown sugar, milk and spices over low heat. Increase to medium heat and bring mixture to a boil, stirring often. Once boiling, remove from heat and transfer to another bowl. Let cool to room temperature. Add mixture to powdered sugar; stir to combine. If the icing is too thick, add a splash of milk.
  • Meanwhile, generously oil Epicure’s 8" silicone Round Cake Pan.
  • In a large bowl, whisk eggs with oil and molasses. Stir in mix; scrape into pan and smooth.
  • Microwave on high for 4 min. Rest in pan for 6 min; invert onto wire rack to cool. Or bake in preheated 350° F oven for 28–30 min or until a toothpick inserted in centre of loaf comes out clean. Cool 10 min before unmolding.
  • Remove chilled sauce from fridge. Using a hand mixer, beat until light and fluffy.
  • To assemble, place cake on a large cake stand or plate. Spread top with icing, smoothing to edge. Garnish with toppings, as desired.

Epicure Products Used

Nutritional Information

Per serving: Calories 310, Fat 21 g (Saturated 8 g, 0 0 g), Cholesterol 65 mg, Sodium 190 mg, Carbohydrate 28 g (Fiber 1 g, Sugars 21 g), Protein 3 g.

Tips

Make-Ahead Tip: Bake cake, wrap, and refrigerate overnight or freeze up to five days. Refrigerate caramel icing up to three days; bring to room temperature before using.