Sticky Toffee Gingerbread


"Gooey taste-of-the-season toffee gingerbread"
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Serving size has been adjusted!
Original recipe yields 10 servings

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  • Prep

  • Cook

  1. Cake:
  2. 1) Preheat oven to 350
  3. 2) Butter and flour an 9x9x2' pan, tapping out excess flour.
  4. 3) Bring beer and molasses to a simmer in a large pot, remove from heat, and whisk in baking soda (mixture will bubble up and triple in volume.
  5. 4) Whisk together eggs, sugar, brown sugar, applesauce, melted butter, and ginger in a large bowl.
  6. 5) Whisk in dry ingredients.
  7. 6) Add hot beer mixture slowly, and whisk.
  8. 7) Mix batter using a spatula to ensure it is completely blended, and scrape into prepared pan.
  9. 8) Bake for 1 hour, or until cake feels firm to the touch and a skewer comes out with a few moist crumbs, and remove, keeping oven on.
  10. Sauce (make while cake bakes):
  11. 1) Combine butter, sugar, and honey in a heavy-bottomed saucepan, and bring to a boil.
  12. 2) Cook over medium heat, stirring occasionally, until mixture is a deep toffee brown color, about 15-20 minutes.
  13. 3) Remove pots from the stove and slowly whisk in cream (mixture will steam).
  14. 4) Whisk in salt and vanilla.
  15. 5) Spoon 1 1/2 cups toffee sauce over the baked cake, and return to oven for an additional 4 minutes, then let cool for 20 minutes before serving.
  16. 6) Top with additional toffee sauce and whipped cream, if desired.


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