It doesn't get much better than this old-fashioned gingerbread cake with a decadent caramel sauce that's easy to throw together with simple pantry ingredients AND uses leftover sourdough starter too! *CLICK SHOW MORE FOR RECIPE*

MAKE YOUR OWN SOURDOUGH STARTER: [ Ссылка ]

The EASIEST Beginner Bread Recipe: [ Ссылка ]

Our Favorite Simple Sourdough Loaf: [ Ссылка ]

✔️ Sourdough Gingerbread Cake Recipe
INGREDIENTS:
3/4 cup brown sugar or sucanat
1/2 cup melted butter
3/4 cup molasses
2 eggs
1 cup sourdough starter
1/2 teaspoon baking soda
1 cup flour
1.5 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
1/2 cup hot water (100 degrees F)

Caramel Sauce Ingredients:
1/2 cup packed brown sugar
1 tablespoon organic cornstarch
1/3 cup heavy cream
1 tablespoon unsalted butter
1 teaspoon vanilla extract

INSTRUCTIONS:
Preheat your oven to 350 degrees F.
Grease a 9-inch pan.
Beat the brown sugar and butter together in with a mixer (or by hand) until smooth.
Mix in the molasses, eggs, sourdough starter, and baking soda.
In a separate bowl, combine the flour, ginger, cinnamon, and salt. 
Add the dry ingredients to the wet mixture, stir, then mix in the hot water until just combined. 
Spoon the batter into the prepared pan, then bake for 40-45 minutes, or until a toothpick inserted into the middle comes out clean. 
Serve warm, with caramel sauce drizzled over the top. 

TO MAKE THE CARAMEL SAUCE:
In a small saucepan over medium heat, whisk together the sugar and cornstarch, then stir in 1/4 cup water and whisk until smooth. Add the cream and butter and cook until the sauce is thickened and bubbly. Remove the pan from the heat and stir in the vanilla. Serve immediately or store in an airtight container in the fridge for up to 3 days. To reheat, warm in a small saucepan over medium heat until heated through.

✔️Old-Fashioned Gingerbread Cake (non sourdough version)
From the Prairie Homestead Cookbook: www.homesteadcookbook.com

INGREDIENTS:
2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
1/2 cup (1 stick) unsalted butter, melted
1/2 cup packed brown sugar, preferably organic whole cane sugar
2 large eggs
3/4 cup hot water (100°F)
3/4 cup molasses

INGREDIENTS:
Preheat the oven to 350°F. Grease a 9-inch square pan.
In a large bowl, combine the flour, baking soda, ginger, cinnamon, and salt.
In a separate bowl, mix the butter, sugar, and eggs until well combined, then whisk in the hot water and molasses. Add the molasses mixture to the dry ingredients and stir until just combined.
Pour the batter into the prepared pan.
Bake for 40 minutes, or until a toothpick inserted into the center comes out clean. Serve warm, with the caramel sauce (recipe above) drizzled over the top. The gingerbread will keep, tightly covered, in the refrigerator for up to 2 days.

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✔️All my favorite homesteading supplies & ingredients: [ Ссылка ]

✔️ Where to purchase sucanat: [ Ссылка ]

🐓 LIVE OLD-FASHIONED ON PURPOSE:
+ The Prairie Homestead Cookbook: [ Ссылка ]
+ Learn How to Cook Like a Homesteader: [ Ссылка ]
+ Learn How to Can (Safely!): [ Ссылка ]
+ Prairie Homestead Merch! [ Ссылка ]
+ The Homestead Mercantile: [ Ссылка ]

🌎 OTHER PLACES WE HANG OUT:
+ The Old-Fashioned on Purpose Podcast: [ Ссылка ]
+ The Prairie Homestead Blog: [ Ссылка ]
+ Follow Along on Instagram: [ Ссылка ]

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