Caramel Coated Gingerbread

YIELD: 9 portions

PORTION: 2 triangles



PAM® High Heat Baking Spray, as needed

2 c. All-Purpose Flour

1 tsp. Baking Soda

½ tsp. Salt

2 tsp. Ginger, ground

1 tsp. Cinnamon, ground

½ tsp. Nutmeg, ground

½ tsp. Allspice, ground

½ tsp. Black Pepper, ground

5 tbsp. Butter, unsalted

1 c. Molasses, dark

½ c. Water, hot

2 Eggs, large, beaten

1-3/4 c. J. Hungerford Smith® Sweet Cream Caramel – Dulce de Leche, warmed

45 oz. Vanilla Ice Cream

¼ c. Powdered Sugar

9 sprigs Mint, fresh


  1. Preheat conventional oven to 350°F.
  2. Cake: Spray 9” baking pan with PAM®; set aside. In bowl, combine flour, baking soda, salt, ginger, cinnamon, nutmeg, allspice, and pepper; set aside.
  3. In large bowl, whisk together butter, molasses, water, and eggs; blend well. Pour batter into pan. Bake 35 minutes or until it tests done. Cool.
  4. Cut cake into nine 3” squares; then, cut each square diagonally in half to make 18 triangles.
  5. To serve, drizzle Caramel on serving plate. Position 1 triangle on its side standing up. Place other triangle flat on plate. Place 5 oz. scoop of ice cream next to cake. Drizzle with more Caramel. Dust with powdered sugar and garnish with mint.