By | December 17, 2016


Preheat oven to 350°F.

In a large mixing bowl, cream together sugar and butter using electric beaters. Once the mixture is light and fluffy add in molasses and eggs.

Heat water in a small saucepan over medium heat; water should be very hot but not boiling.

Sift all dry ingredients, and add to wet mixture. Mix until smooth. Add water to the mixture; stir to combine.

Pour mixture into a greased 9-inch cake pan; bake for about an hour or until a cake tester comes out clean.

For the toffee sauce, bring sugar, cream and butter to boil in a saucepan over medium-high heat. Stir continuously to prevent burning on the bottom. Cook for about 4 minutes, remove from heat and allow to cool. This can be done a few hours ahead of time and held at room temperature.

Remove cake from pan, smother top with toffee mixture and serve warm with vanilla ice cream or unsweetened whipped cream.



  • 1/2 cup white sugar
  • ½ cup (1 stick) unsalted butter
  • 1 cup molasses
  • 1 egg
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon allspice
  • ¼ teaspoon ground clove
  • 2½ cups flour
  • 1½ teaspoons baking soda
  • 1 cup hot water, just before boiling
Toffee Sauce
  • 1 cup light brown sugar
  • ¼ cup heavy cream
  • 2 tablespoons unsalted butter
  • ½ teaspoon vanilla extract
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