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Thanksgiving: Warm Gingerbread with Brandy Sauce

Source of Recipe

From "Williams-Sonoma: The Best of Thanksgiving"


List of Ingredients

â—¦ 6 tablespoons unsalted butter, melted
â—¦ ½ cup honey
â—¦ ½ cup light molasses
â—¦ ½ cup sour cream
â—¦ 1 large egg
â—¦ 2 cups all-purpose flour
â—¦ 1 ½ teaspoons baking soda
â—¦ 1 teaspoon ground ginger
â—¦ ½ teaspoon dry mustard
â—¦ ½ teaspoon allspice
â—¦ ¼ teaspoon ground cinnamon
â—¦ ¼ teaspoon kosher salt

For the brandy sauce:
â—¦ 1 ¼ cups confectioners' sugar
â—¦ ¼ cup crème fraîche
â—¦ ¼ cup brandy
â—¦ ¾ cup heavy cream


Recipe

Preheat the oven to 375° F. Butter a 9-inch round cake pan or springform pan with 2-inch sides. Dust the pan with flour and tap out the excess.

In a large bowl, stir together the butter, honey, and molasses. Add the sour cream and egg and beat until smooth. In a medium bowl, stir together the flour, baking soda, ginger, mustard, allspice, and cinnamon. Fold the flour mixture into the butter mixture and stir until blended. Scrape the batter into the prepared pan, spreading it evenly with a rubber spatula.

Bake the gingerbread until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Transfer to a wire rack and let cool for 5 minutes. If using a round cake pan, invert the pan onto the rack, and turn the cake right side up to cool for 20 to 30 minutes. If using a springform pan, let the cake cool in the pan on a wire rack for 5 minutes before releasing the pan side; then cool for 20 to 30 minutes.

While the gingerbread is baking, make the brandy sauce: In a bowl, whisk together the confectioners' sugar, crème fraîche, and brandy until smooth. In another bowl, whip the cream until soft peaks form. Fold the cream into the sugar mixture. Cover and refrigerate until serving or for up to 6 hours. If needed, whisk again to blend before serving.

Cut the warm gingerbread into wedges and serve topped with the brandy sauce.

Serves 8 to 10