Gingerbread Caramel Cake

20 min
12 pieces
$1.10/serving

Ingredients

Caramel Icing

1 pkg Caramel Sauce Mix

1 cup 35% whipping cream

¹⁄₄ cup butter, cubed

1 tsp Gingerbread Spices

Cake

2 eggs

¹⁄₂ cup vegetable oil

¹⁄₄ cup fancy molasses

1 pkg Gingerbread Mix

Topping suggestions (optional): fresh berries, fresh mint leaves, chopped pistachios or almonds

Preparation

In a Multipurpose Pot - 8 cup, whisk sauce mix with whipping cream, butter, and spice. Bring to a boil over high heat, stirring often. Reduce heat to medium; simmer for 3–4 min stirring often. Pour into a large bowl; refrigerate until cold.
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.

Nutritional Information

Per serving: Calories 310, Fat 21 g (Saturated 8 g, Trans 0 g), Cholesterol 65 mg, Sodium 190 mg, Carbohydrate 28 g (Fibre 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.

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Multipurpose Pot - 8 Cup