Gingerbread Poke Cake
- Boston Girl Bakes
1. Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 9-inch square pan with cooking spray.
2. In a large bowl, whisk together your brown sugar, vegetable oil, and applesauce. Whisk in the egg, and mix in the molasses and the honey.
3. In a second bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Stir into the oil mixture. Stir in the hot water. Pour into the prepared pan.
4. Bake 30-35 minutes in the preheated oven, until a knife inserted in the center comes out clean. Immediately upon removing from the oven, poke holes into the cake using the end of a wooden spoon, skewer (or even a fork or knife will work!). Pour the caramel over the top and spread using a knife so the caramel is evenly distributed over the top of the cake and can sink into the holes you made.
5. While the cake is cooling, prepare the honey whipped cream. Pour the heavy cream into the chilled bowl of an electric stand mixer or into a large chilled mixing bowl. Use the wire whisk attachment on the stand mixer or a hand-held mixer to whip the cream on medium speed until it begins to thicken slightly.
6. Turn the mixer off and add the honey. If necessary, scrape down the sides of the mixing bowl to push the honey into the cream. Whip the cream on medium-high speed until it holds soft peaks. Use right away or cover and place in your refrigerator until ready to use (may need to be whisked again slightly when ready to use).
7. Once the cake has completely cooled, spread the honey whipped cream on top of the cake and smooth with a spatula.