In a large bowl or kitchen aid mixer, cream butter and sugar until light and fluffy. Beat in molasses and egg until blended together.
In a separate bowl combine the flour, baking soda, ginger, cinnamon, and salt; add to creamed mixture alternately with the water.
Pour the cake into the 9-inch pan. Bake for 35-40 minutes or until the toothpick in the center comes out clean. Place on a wire rack.
To make the caramel sauce:
In a medium-size saucepan, combine brown sugar and cornstarch. Add the water and bring to a boil until the sauce starts to thicken for about 2 minutes. This is not a thick sauce, so it will be fairly runny. Remove from heat and stir in the cubed butter and vanilla until melted and smooth. Serve over warm cake with whipped cream.
Updated on December 24, 2021Originally Posted on December 7, 2014