Gingerbread Cake with Quick Caramel Sauce

This cake originally came from Chickens In The Road and is called Gingerbread with Nutty-Buttery Broiled Topping. I changed it up a little, because I can NEVER leave good enough alone, and this is what I came up with.

Perfect for this time of year, no?

Recipe:

1 1/2 cups flour

1/4 cup brown sugar

3/4 teaspoon cinnamon

3/4 teaspoon ginger

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup shortening

1/2 cup molasses

1/2 cup water

1 egg

Combine first 6 ingredients, mix up to combine. Add the remaining ingredients and mix with a blender for 30 seconds to combine. Turn the mixer on high for 2 minutes. Pout into greased pan and bake at 350 degrees for about 35-40 minutes, or until a toothpick inserted in the center comes out clean.

Here is where she adds the broiled topping, but I opted to skip this step and do a sauce instead.

Quick Caramel Sauce:

8 Tablespoons butter

8 Tablespoons Brown sugar

(equal parts of any measurement will work, just adjust the flavoring up or down to taste)

1 teaspoon Vanilla, Rum, Eggnog or other extract ( 2 teaspoons rum or whiskey!)

1/2 cup finely chopped walnuts or pecans, optional

Melt together the butter, nuts and brown sugar; add flavorings and cook until it gets thick, stirring occasionally. Stop stirring and let it cook over medium heat for 1 minute. Pour over cake and garnish with ice cream or whipped cream.

This is so good and so easy and just says Christmas to me.

If you think you don't like gingerbread, or gingersnaps, give this one a try. You just might change your mind!