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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

Directions

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.

Tip

Envoyez des invitations quelques semaines d’avance à 8 à 10 personnes en leur demandant d’indiquer leur choix de recette de biscuits dans leur réponse pour éviter qu’une recette soit préparée plus d’une fois.Confirmez le nombre de participants et demandez à chacun d’apporter une douzaine de biscuits pour chaque participant présent de même que des fiches-recettes imprimées et de quoi emballer les biscuits.Établissez un comptoir à emballage sur une grande table pour que vos invités puissent y emballer leurs biscuits et fournissez rubans, pellicules transparentes, boîtes en carton ou en métal, papier parchemin, ciseaux, papier de soie, étiquettes, stylos, ruban adhésif et ficelle.Ayez du thé, du café et des grignotines à portée de main pour vos invités afin qu’ils ne soient pas tentés de manger les biscuits qu’ils emballent! TRUC – La saveur de ces boules au rhum s’intensifie lorsqu’on les prépare d’avance : elles se conservent dans un contenant hermétique au réfrigérateur jusqu’à deux semaines.TRUC – Humectez vos mains avec de l’eau froide : ceci évitera au mélange de coller à vos mains lorsque vous roulerez les boules au rhum.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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Nutrition Facts

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