Triple Gingerbread with Warm Toffee Sauce

When a reader recently wrote in requesting this recipe from the archives, it reminded us what a great holiday dessert this is. You might want to leave a piece out for Santa too!

Nathan Fong contributed this recipe a few years back, writing:

“I did not grow up with the classic steamed Christmas pudding, and in fact detested it when I finally try it (except for the brandy sauce!). I’ve always loved a warm cake with any rich toffee sauce. Ginger has always been a favourite spice of mine and certainly a rich gingerbread with the addition of candied and fresh ginger is even better! This makes a great alternative to the labour-intensive steamed pudding anyway!”

Makes 8 to 10 servings.

3 cups all-purpose flour

2 tsp baking powder

1/2 tsp baking soda

1 tsp salt

1 tsp ground ginger

2 tsp cinnamon

1 ½ tsp finely ground black or white pepper

1 tsp ground allspice

1 tsp ground cloves

1 tsp ground nutmeg

1/2 cup firmly packed light or dark brown sugar

1 cup white sugar

1/2 cup dark molasses

Finely grated zest of one orange

1/4 cup fresh orange juice

1 cup unsalted butter, melted and slightly cooled

3/4 cup homogenized milk, at room temperature

2 eggs, at room temperature

2 Tbsp freshly grated gingerroot

1/3 cup fine chopped crystallized ginger (Australian)

Set oven racks to the middle of the oven and preheat to 350ºF. Generously grease the bottom and sides of a 13-by-9-inch pan with butter. Set aside. In a large bowl, place the flour, baking powder, baking soda, salt and dried spices and mix well. Set aside.

In another bowl, combine the sugars, molasses, zest, orange juice, butter, milk, eggs and grated ginger and beat with an electric mixer at medium speed until smooth, about 1 minute. Using the mixer on low speed or with a rubber spatula, slowly fold in the flour mixture and crystallized ginger until just incorporated. Scrape the batter into the prepared pan and smooth the surface with a rubber spatula.

Bake for about 35 to 40 minutes or until the cake springs back when lightly pressed and a toothpick inserted into the centre comes out clean. Cool in the pan on a wire rack and let sit for about 15 minutes. Cut into squares and serve warm or at room temperature with warm toffee sauce and whipped cream. This cake can also be baked in a greased and floured, 10-inch Bundt pan or other fluted tube pan for about an hour; when baked, loosen and invert.

Warm Toffee Sauce

1 1/2 cups whipping cream

1 tsp molasses

1 1/4 cup brown sugar

Stir the cream, molasses and brown sugar together in a large saucepan and heat over medium heat, stirring until the brown sugar is dissolved. Simmer gently, uncovered, for 30 minutes. The sauce will reduce and thicken slightly. Serve warm