Imperial's Sticky Toffee Gingerbread
Toffee sauce:
5 ounces (1 1/4 sticks) butter
1 1/2 cups sugar
1 1/2 tablespoons honey
1 1/2 cups heavy cream
1 teaspoon salt
1 teaspoon vanilla extract
In a large, heavy-bottomed saucepan, cook the butter, sugar and
Honey to a deep, dark caramel color over medium-high heat, stirring
Frequently. Meanwhile, bring the cream, salt and vanilla to a
Gentle simmer in a separate saucepan. When the sugar mixture is
Ready, carefully and slowly whisk in the hot cream (it will bubble,
And it could spill over the pan if poured too quickly). Remove from
Heat and set aside. This makes about 3 cups toffee sauce.
Ginger cake:
1 cup porter beer
1 cup molasses
1 1/2 teaspoons baking soda
3 eggs
1/2 cup sugar
1/2 cup light brown sugar
1/2 cup apple butter
6 ounces (1 1/2 sticks) melted butter
2 tablespoons grated fresh ginger
2 cups (9.5 ounces) flour
1 1/2 teaspoons baking powder
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon grated nutmeg
2/3 cup prepared toffee sauce, plus more for serving
Freshly whipped cream, for serving
Heat the oven to 350 degrees F. Butter and flour a 9-inch-square
Baking pan.
In a small, deep, heavy stockpot, bring the porter and molasses to
A boil over high heat. Carefully whisk in the baking soda (the
Mixture will bubble up and could easily bubble over the pan if it
Is not big enough). Remove from heat and set aside until the
Mixture settles.
In a large bowl, whisk together the eggs, sugar, brown sugar, apple
Butter, melted butter and grated ginger. Sift in the flour, baking
Powder, ground ginger, cinnamon, cloves and nutmeg, then slowly
Whisk in the beer/molasses mixture. Pour the batter into the
Prepared pan.
Bake until the cake is set and a toothpick inserted in the center
Comes out clean, 55 to 60 minutes. Remove the cake and drizzle over
Two-thirds cup toffee sauce, then return the cake to the oven and
Bake for an additional 2 minutes. Remove the cake and cool, still
In the pan, on a rack for 30 minutes before serving.
Serve the warm cake with additional toffee sauce and softly whipped
Cream.
Serves 12
Prettypinkbutterfly
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