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Category: Desserts

Gingerbread with warm cinnamon bananas and rum

Vermont and the Caribbean island of Anguilla may not seem to have much in common. One is cold in winter and has lots of sheep, the other is a remote strip of land with beaches and tropical weather. But Melinda ... Read more

Total time: 1 hour | Serves 6 to 8
Note: The Blanchards' restaurant used to feature this cake on its menu.

Cake

  • 1 1/2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon, plus more for garnish
  • 1/4 teaspoon ground cloves
  • 2 cups flour
  • 2 1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup molasses
  • 3/4 teaspoon baking soda
  • 1 1/4 cups boiling water
  • 6 tablespoons unsalted butter, at room temperature
  • 3/4 cup light brown sugar, packed
  • 1 egg, at room temperature
  • Whipped cream, for garnish

Step 1Heat the oven to 350 degrees. Butter and flour an 8-inch square glass cake pan.

Step 2Whisk together the ginger, cinnamon, cloves, flour, baking powder and salt in a medium bowl and set aside.

Step 3In a small bowl, stir the molasses and baking soda into the boiling water, and set aside to cool to room temperature. Using a mixer, cream the butter and brown sugar until light and fluffy. Add the egg while continuing to mix.

Step 4On low speed, add the cooled molasses mixture to the creamed butter, brown sugar and egg. Add the dry ingredients and mix only until blended. Bake in the prepared pan until a toothpick inserted in the center comes out clean, 35 to 40 minutes.

Step 5To serve, cut the gingerbread into 6 or 8 pieces and place on dessert plates. Spoon the bananas over each and drizzle with a little more sauce, if desired. Add a sprinkle of cinnamon and serve with whipped cream.

Bananas

  • 1 tablespoon unsalted butter
  • 1/2 cup whipping cream
  • 3 tablespoons light brown sugar, packed
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon dark rum
  • 3 bananas, peeled and sliced 1/4-inch thick

Step 1Combine the butter, cream, brown sugar, cinnamon and rum in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat and simmer, whisking constantly, until the sauce thickens slightly, about 2 minutes. Add the bananas and gently stir until heated through, about 1 minute.

Each of 8 servings:
490 calories; 34 mg. sodium; 74 mg. cholesterol; 17 grams fat; 10 grams saturated fat; 82 grams carbohydrates; 5 grams protein; 2 grams fiber.
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