Triple Gingerbread with Easy Caramel Sauce

Dizzy with holiday warmth, three kinds of ginger update this old-fashioned Gingerbread recipe. An Easy Caramel Sauce completes this classic dessert.

It was a good time for Adam, the best time. He was the king of his wide and spacious life. East of Eden, John Steinbeck

Inspiration

Triple Gingerbread with Easy Caramel Sauce was inspired by an unassuming tray of gingerbread samples at Gayle’s Bakery in Capitola. The dark chunks of cake were heaped in a pile near the ultra busy checkout. Until I read the gingerbread sign I thought the samples were a chocolate something. I wasn’t interested in chocolate or gingerbread, I was waiting on a bear claw. I read the sign again, Triple. Ginger. Bread. Since everything at Gayle’s is wonderful, I tried a sample. What a revelation in flavor, the backdrop of dusky molasses gives way to cascading layers of gingery warmth from ground, fresh and candied ginger. I had to make my own Triple Gingerbread.

While I was searching through The Fannie Farmer Baking Book I stumbled upon the introduction to “About Sauces” and found that early American cakes were served with sweet sauces rather than frosting. That was all the momentum I needed to try the recipe for Easy Caramel Sauce with the Triple Gingerbread. The soothing sauce is silky smooth, sweet, divine. The recipe is super easy, melt the butter, then whisk in the brown sugar and cream, done. Easy Caramel Sauce will keep in the refrigerator, gently warm the leftovers.

Essentials

Triple Gingerbread is adapted from The Fannie Farmer Baking Book. The arrival of holiday joy when making old-fashioned recipes is not to be underestimated. Childhood holidays, little ones waiting for Santa, Christmas carols and other overwhelming memories will flood your thoughts. Make Triple Gingerbread with Easy Caramel Sauce, have a slice with coffee or tea and let the holiday gratitude arrive. Happy Holidays!

	Triple Gingerbread
	Adapted from The Fanny Farmer Baking Book
300 gr/2-1/2C	all-purpose flour
2t	baking soda
1/2t	fine grain sea salt
1t	cinnamon
1t	ground ginger
1/4t	cloves
4 oz/1/2C	unsalted butter, softened
1/2C	brown sugar
2	eggs
1C	molasses
2t	very finely grated fresh ginger
1C	boiling water
1/2C	very finely minced candied ginger

1. Heat the oven to 350°. Grease a standard 9”x5” loaf pan, or an 8” square pan. The pan can be lined with parchment for ease of gingerbread removal and serving.
2. Into a medium sized bowl, sift together or shake through a strainer the flour, soda, salt, cinnamon, ginger and cloves.
3. Into the bowl of a stand mixer add the butter and sugar. Mix together and then beat until thoroughly combined. Stop to scrape down the sides and bottom of the bowl, making sure to mix the butter and sugar together. Add the eggs, one at a time. Stop to scrape down the sides and bottom of the bowl to combine the ingredients. Mix in the molasses and fresh ginger. Add the boiling water and the dry ingredients to the mixer bowl. Mix to combine. With the addition of the boiling water, the batter should be lump free. Scrape down the sides and bottom of the bowl as needed. Remove the bowl from the stand mixer and stir in the candied ginger.
4. Pour the batter into the prepared baking pan and bake for 35-45 minutes. Baking in the loaf pan will take longer than the square pan. When ready the Triple Gingerbread will have dark edges and have pulled away from the sides of the pan. A cake tester inserted in the center of the bread will come out cleanly. Remove from the oven to a cooling rack. Let cool in the pan for 10 minutes before removing. Cool completely before slicing. Serve with Easy Caramel Sauce or a dusting of powdered sugar. A sprinkle of candied ginger is nice too.

	Easy Caramel Sauce
	From The Fanny Farmer Baking Book
4 oz/1/2C	unsalted butter
1C	light brown sugar
1/2C	whipping/heavy cream
1/2t	fine grain sea salt

1. In a medium sized saucepan add the butter. Melt over medium heat. Stir in the brown sugar and cream. Reduce the heat to medium low and whisk together to make the caramel sauce. As the mixture warms the sauce will come together. Whisk in the salt. Serve warm. Unused sauce can be refrigerated and gently warmed for later use.