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Prep Time
25 mins
Total Time
1 h 20 m
Serves
Serves 18

Ingredients

0
Cake:
0
1
softened unsalted butter
15
2
sugar
30
1
vegetable oil
250
1/4
Molasses
63
3
large eggs
0
2
All Purpose Flour
500
2
baking soda
10
1
Ground Ginger
5
1
Ground Cinnamon
5
1/2
ground cardamom
3
1/2
salt
3
1 3/4
dark brown sugar
438
1
Root Beer
250
0
Sauce:
0
2
eggnog
500
1
Pure Vanilla Extract
5
5
egg yolks
0
1/2
sugar
125

Method

Step 1
Cake:
Step 2
Pre-heat oven to 350°F (177°C). Grease a 13 inch (33cm) by 9 inch (23 cm) cake pan with the softened butter and dust the inside with the sugar.
Step 3
In a bowl combine the oil, molasses and eggs, then set aside. In a large mixing bowl, combine the flour, baking soda, ginger, cinnamon, cardamom and salt.
Step 4
In a small pot bring the brown sugar and root beer to a simmer to dissolve the sugar. Add the molasses mixture to the flour mixture and mix to combine. Carefully add the hot root beer mixture and quickly beat until combined, scraping down the bowl during mixing.
Step 5
Pour the batter into the prepared cake pan and bake in the centre of the oven until a toothpick comes out clean, approx. 35-40 minutes. Remove from the oven, let cool in the pan on a rack at least 15 minutes. Invert the pan on a plate until cake releases from pan. Slice and serve topped with the Eggnog Custard Sauce and a sprinkle of cinnamon.
Step 6
Sauce:
Step 7
In a heavy sauce pan combine the eggnog and the vanilla, and bring to a gentle simmer over medium-low heat.
Step 8
In a bowl whisk the egg yolks and sugar until smooth. Whisk in a touch of the hot eggnog, then add the entire egg mixture into the remaining hot eggnog.
Step 9
Stir constantly over medium-low heat until the sauce coats the back of a spoon, approx. 8 minutes. Place a layer of plastic directly on the surface of the custard and refrigerate until needed, up to two days. Serve warm with the Gingerbread Cake.

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Nutritional Facts Per Serving

Calories:
250
Fat:
14 g
Saturated Fat:
1 g
Carbs:
29 g
Cholesterol:
35 mg
Protein:
3 g
Sodium:
220 mg