Farm406

farm406 56 Belt Creek loft Upstairs additional BUnkhoUse Main floor livingrooM Each office is independently owned & operated Covered front deCk COZY MOUNTAIN RETREAT Minutes from skiing, snowboarding, snowshoeing, hiking. Perfect weekend getaway or permanent home situated on over 3 acres. 2,164 SQFT. | BD | 2 BA | 2 CAR GARAGE PLUS OFFICE & WORK AREA ADDITIONAL 16X24 BUNKHOUSE MLS 17-2475 SignatureMT's Call 406-590-0188 for more details. Cake Ingredients: • 9 tablespoons butter, softened • ⅓ cup sugar • 1 cup molasses • 1 egg • 2-1/4 cups all-purpose flour • 1 teaspoon baking soda • 1 teaspoon ground ginger • 1 teaspoon ground cinnamon • ½ teaspoon cloves • ¼ teaspoon salt • ¾ cup hot water Caramel sauce ingredients: • 1 cup packed brown sugar • 1 tablespoon cornstarch • 1 cup cold water • ¼ cup butter, cubed • 1 teaspoon vanilla extract • heavy whipped cream, optional Instructions: 1. Preheat oven to 325 degrees. Grease a 9 inch round or square pan and set aside. (I used a 9 inch springform pan and it worked great. 2. In a large bowl or stand mixer, cream butter and sugar until light and fluffy. Beat in molasses and egg until blended together 3. Combine the flour, baking soda, ginger, cinnamon, cloves and salt; add to creamed mixture alternately with hot water. 4. Pour the cake into the 9 inch pan. Bake for 35-40 minutes or until toothpick in center comes out clean. Place on a wire rack. 5. 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 about 2 minutes. Remove from heat and stir in the cubed butter and vanilla until melted and smooth. Serve over warm cake with whipped cream. Warm Gingerbread Cake with a Caramel Sauce

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