Gingerbread Poke Cake

Treat your family with this delicious gingerbread poke cake – a refrigerated dessert!

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Prep Time 15 min
Total Time 2 hr 0 min
Servings 12

Ingredients

3 1/2: cups Gold Medal® all-purpose flour

2: tablespoons chopped crystallized ginger

1: tablespoon ground ginger

2: teaspoons ground cinnamon

1/2: teaspoon salt

1: cup molasses

1: cup sugar

1: cup canola oil

2: eggs

1: cup boiling water

1: tablespoon baking soda

1: cup whipping cream

4: pasteurized egg yolks*

1/4: cup sugar

: Whipped cream, if desired

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Directions

1 Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In large bowl, mix flour, crystallized ginger, ground ginger, cinnamon and salt; set aside.
2 In medium bowl, mix molasses, 1 cup sugar and the oil with wire whisk until blended. Add eggs, one at a time, stirring with whisk until blended. Add molasses mixture to flour mixture, stirring with whisk until blended. In small bowl, mix boiling water and baking soda until soda is dissolved. Add to batter, stirring until blended. Pour into pan. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean.
3 In 1-quart saucepan, heat whipping cream to simmering. In small bowl, mix pasteurized egg yolks and 1/4 cup sugar; add to cream, stirring with whisk. Strain mixture through fine strainer. Poke warm cake every inch with wooden skewer halfway into cake. Slowly drizzle cream mixture over top of cake. Cool completely, about 1 hour. Store covered in refrigerator. Garnish with whipped cream.