Written By Cynthia Annett-Hynes Dessert / Recipes Apr 6, 2011 Triple Gingerbread with Warm Toffee Sauce SHARE VIA: Facebook Twitter PinterestWhen 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 flour2 tsp baking powder1/2 tsp baking soda1 tsp salt1 tsp ground ginger2 tsp cinnamon1 ½ tsp finely ground black or white pepper1 tsp ground allspice1 tsp ground cloves1 tsp ground nutmeg1/2 cup firmly packed light or dark brown sugar1 cup white sugar1/2 cup dark molassesFinely grated zest of one orange1/4 cup fresh orange juice1 cup unsalted butter, melted and slightly cooled3/4 cup homogenized milk, at room temperature2 eggs, at room temperature2 Tbsp freshly grated gingerroot1/3 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 Sauce1 1/2 cups whipping cream1 tsp molasses1 1/4 cup brown sugarStir 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 warmDessertRecipes SHARE VIA: Facebook Twitter Pinterest Written By: Cynthia Annett-Hynes ... Read More You may also like Dessert / Recipes / Sponsored February 26, 2018 DIY Blueberry & Lemon Curd Shortcakes in a Jar Are you in need of some inspiration? Foods in a jar just seem to taste better, after all we do eat with our eyes first. A Do-It-Yourself Blueberry ... Read More Dessert / Recipes / Sponsored July 18, 2017 Summer’s Ice Cream wishes you a Happy National Ice Cream Month! This month, dessert lovers across Canada will be raising their bowls and waffle cones in delicious recognition of NATIONAL ICE CREAM MONTH, with ... Read More Dessert / Recipes June 26, 2017 Gluten-Free, Dairy-Free Lemon Meringue Pie Lip-smacking looks and punchy lemon flavour result in a seriously delicious gluten and dairy-free dessert. If you’re not up for making a ... Read More Dessert / Recipes February 28, 2016 Sunday Baking Project Recipe selection for you Sunday baking project: Broma Bakery’s White Chocolate Chip Oatmeal Cookies with Fresh Blueberries. These cookies are ... Read More Beverage / Dessert / Main course / Recipes December 4, 2015 A main course, dessert and a cider float using local apples Autumn has officially arrived and so has apple season! One of the most cultivated fruits; the apples bears a bountiful harvest. A diverse fruit in ... Read More Dessert / Main course / Recipes September 23, 2015 Sweet and Savoury Galettes: Free-Form Rustic Tarts If there’s one thing I love about the end of summer, it’s harvest-time. The trees are ripe with fruit and the gardens are bursting from ... Read More Comments are closed.