Blackberry gingerbread sundae with caramel sauce

Description

Make the tasty blackberry caramel sauce while your gingerbread cake is baking and cooling. Take your time so caramel doesn't burn and have fun adding flavor to suit your own taste with blackberry juice and Kirsch, a cherry brandy that you can leave out if you like.

Gingerbread Cake
  • 2 1/2 Cups all-purpose flour
  • 1/2 Tsp. ground cinnamon
  • 1/2 Tsp. ground cloves
  • 1/2 Tsp. ground ginger
  • 1/2 Tsp. salt
  • 1/4 Tsp. ground coriander
  • 1/4 Tsp. ground white pepper
  • 1 Cup sugar
  • 1 Cup canola oil
  • 1 Cup molasses
  • 1/2 Cup boiling water
  • 1/2 Cup hot coffee
  • 2 Teaspoons baking soda
  • 1 Oz. grated fresh ginger
  • 1 Oz. crystallized ginger, minced
  • 2 large eggs
Blackberry Caramel Sauce
  • 3 Cups sugar
  • 2 Cups water, divided
  • 3 Tablespoons fresh lemon juice
  • 2 Tablespoons kirsch
  • 2 Driscoll's Blackberries
  • 1 pint good quality vanilla or blackberry ice cream
Gingerbread Cake
  1. Preheat oven to 350°F. Coat a 9 x 13-inch pan with nonstick spray.

    Sift flour, cinnamon, cloves, ginger, salt, coriander and pepper together in a large bowl. In another bowl, whisk together sugar, oil, molasses and eggs until combined. Add egg mixture to dry ingredients and stir just until blended.

    Stir together water, coffee and baking soda in a small bowl or cup. Add to batter in large bowl. Fold in fresh and crystallized ginger. Pour batter into prepared pan and bake 45 to 60 minutes or until a toothpick comes out clean. Cool in pan on a rack.
Blackberry Caramel Sauce
  1. Purée blackberries in a blender or food processor. Strain in to a small bowl (there should be about 2 cups puree). Discard solids. Place sugar in a saucepan with 1/2 cup water and caramelize until lightly golden. Remove from heat and whisk in remaining water. Return to heat, stirring, until caramel dissolves. Remove from heat and add 1 1/2 to 2 cups berry purée. Add lemon juice and kirsch to taste. Chill, taste and adjust seasoning.
To Serve
  1. Cut the gingerbread into 3 x 3-inch squares and cube and toast the remaining gingerbread to make 1/2-inch "gingerbread croutons." Split the gingerbread in half and place a scoop of ice cream on top. Pour blackberry caramel over top and sprinkle with gingerbread croutons.
Calories 793
Total Fat 32.77 g
Saturated Fat 32.77 g
Cholesterol 67.40 mg
Sodium 525 mg
Total Carbohydrates 120.37 g
Dietary Fiber 2.87 g
Protein 7.34 g