If you like gingerbread your going to like this recipe. I discovered and made this for the first time last Chistmas and after tasting it I will continue for many Xmas's to come. The cake certainly stands alone with a beautiful blend of spice and certainly fills the kitchen with the most devine smell, however it's ever more delicious with hot caramel sauce.



  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/2 cup vegetable shortening
  • 1/2 cup sugar
  • 1 large egg, beaten
  • 1 cup mild molasses mixed with 1 cup hot water


Preheat oven to 350°F.

Sift together flour, baking soda, spices, and salt.

Beat together shortening, sugar, and egg in a large bowl with an electric mixer at medium speed until creamy, about 2 minutes. In 3 batches, alternately beat in flour mixture and molasses mixture at low speed until smooth. Pour batter into a greased 9- by 2-inch square metal baking pan and smooth top.

Bake cake in middle of oven until a tester comes out clean, 45 to 55 minutes. Cool cake in pan on a rack.




  • 1 cup sugar (7 ounces = 200 grams)
  • 1 tablespoon Lyle's Golden Syrup (refiner's syrup) or corn syrup (0.75 ounce = 21 grams)
  • 1/4 liquid cup water (2 ounces = 60 grams)
  • 1/2 liquid cup heavy cream, heated (4 ounces = 116 grams)
  • 2 tablespoons unsalted butter, softened (1 ounce = 28 grams)
  • 1 teaspoon pure vanilla extract


A heavy saucepan, at least 5-cup capacity, ideally with a nonstick lining

In the saucepan, stir together the sugar, syrup, and water until the sugar is completely moistened. Heat, stirring constantly, until the sugar dissolves and the syrup is bubbling. Stop stirring completely and allow it to boil undisturbed until it turns a deep amber (380°F.). Immediately remove it from the heat and slowly and carefully pour the hot cream into the caramel. It will bubble up furiously.

Use a high-temperature heat-resistant rubber spatula, or a porcelain or wooden spoon to stir the mixture until smooth, scraping up the thicker part that settles on the bottom. If any lumps develop, return the pan to the heat and stir until they dissolve. Stir in the butter. The mixture will be streaky but become uniform after cooling slightly and stirring.

Allow the sauce to cool for 3 minutes. Gently stir in the vanilla extract.