Gingerbread Cake w/Cream Sauce

My photos of the single serving of this dessert came out fuzzy, so I only have this shot of the entire cake to show you. If you like "earthy" desserts (I'm thinking something non-chocolate or overly sweet), this one is for you. This cake is just delicious. And drizzled with the Cream Sauce and a scoop of Vanilla Bean ice cream......oh, my! If this type of dessert is up your street, I really hope you'll try it. Another very easy recipe and in the words of Mr. Food "Oh So Good!"

GINGERBREAD CAKE WITH CREAM SAUCE

1 cup sugar

1/2 cup butter, softened

2 cups flour

2 tsp ground ginger

2 tsp cinnamon

1 tsp ground allspice

1/2 tsp salt

Mix until crumbly. Reserve 1/2 cup of the above mixture for the streusel topping. To this, add 1/2 cup chopped pecans, if desired.

To the remainder, mix in:

1 tsp baking soda

1 cup buttermilk

1/2 cup molasses

2 eggs

Pour batter into a well-greased 13x9 baking pan. Sprinkle with the reserved streusel topping. Bake at 350 for 28-30 minutes, or until toothpick comes out clean. Watch carefully so you don't overbake. Let cool slightly, and serve warm with Cream Sauce.

CREAM SAUCE

1 cup sugar

1 cup heavy cream

1/2 cup butter

dash ground ginger

Combine and bring to a gentle boil over medium heat. Stir 4 minutes. Serve warm sauce over gingerbread cake.

Top with a dollop of whipped cream or vanilla ice cream, if desired.