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Gingerbread 15

Gingerbread 15 is a cakes recipe made with Light Brown Sugar, Butter Room Temp, Sugar, Flour, and Boiling Water. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 3/4 cup
• 1/2 cup
• 1/2 cup
• 1 1/2 cup
• 1/4 cup
• 2 cup
• 1/2 cup

Method (preview)

1. 1

   Preheat oven to 350F. Melt 4 T butter in 9" springform pan in oven.

2. 2

   Serve w/ Amaretto Creme Anglaise.

3. 3

   In a saucepan, scald the heavy cream. In a mixing bowl, combine sugar and eggs. Beat hard with whisk until light colored and foamy.

4. 4

   Whisking constantly, slowly add hot cream.

5. 5

   Pour into a saucepan over medium heat.

6. 6

   Cook the sauce gently, stirring constantly, until just slightly thickened.

7. 7

   Pour into a bowl, stir in amaretto.

8. 8

   Cool slowly. Refrigerate.

9. 9

   CRANBERRY-ORANGE VARIATION: Combine 2 c fresh cranberries and 1 seedless orange (chopped) into blender. Pulse to coarsely chop.

10. 10

    Spoon into a single layer over caramel. Sprinkle with 1/2 c golden raisins. Follow rest of directions, as above for the cake batter.