By | December 17, 2016

Ingredients

Gingerbread
  • 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

Instructions

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.

 

Ingredients

Gingerbread
  • 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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