Search
Generic filters
Exact matches only
Search in title
Search in content
Filter by Custom Post Type
Filter by Categories
Select all
Appetizers
Beef
Beverages & Cocktails
Breads
Cakes
Cheese
Chicken
Children Food
Cookies
Courses
Main Dish
Easy to make
Eggs
Fish
Food Videos
Fruits
Icecream
Mousse
Noodles
Omelet
Pasta
pickled
Pies
Pizza
Potato
Rice
Salads
Sauces
Seafood
Soups
Stew cooking
Stuffed
Tv Shows
Uncategorized
Vegetables
Vegetarion
Video Recipe
Filter by Cuisines
Select all
African
Ainu
American
Arab
Armenian
Assyrian
Balochi
Berber
British
Buddhist
Bulgarian
Cajun
Caribbean
Chechen
Chinese
Circassian
Crimean Tatar
East European
Filipino
French
Greek
Indian
Indonesia
Inuit
Irish
Italian
Japanese
Jewish
Kurdish
Maharashtrian
Malay
Malayali Food
Mexican
Middle Eastern
Israel
Mordovian
Native American
Nordic
North African
Parsi
Pashtun
Pennsylvania Dutch
Peranakan
Portuguese
Punjabi
Rajasthani
Russian
Sami
Sindhi
South American
South Indian
Spanish
Tatar
Thai and South-East Asian
Thailand
Turkish
Yamal
Zanzibari
Filter by Courses
Select all
Dessert
First Dish
Last Dish
Main Course
Main Dish
Side Dish


Print Recipe
Individual Ginger Cakes with Apricot Sticky Sauce
Votes: 0
Rating: 0
You:
Rate this recipe!
Prep Time About 20 minutes
Cook Time Total: about 1 hour
Servings
Prep Time About 20 minutes
Cook Time Total: about 1 hour
Servings
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. This moist, sticky ginger cakes are sure to be a hit. Perfect for romantic occasions and also as a holiday treat.
  2. Ingredients: SAUCE: 2/3 cups dried apricots, thinly sliced 3 tablespoons chopped crystallized ginger 1 cup sugar 3 tablespoons water 1 tablespoon light corn syrup 1 tablespoon salted butter 2/3 cups whipping cream 1 teaspoon vanilla extract CAKES: Nonstick vegetable oil spray 2 1/2 cups all purpose flour 4 teaspoons ground ginger 2 teaspoons baking soda 1 1/2 teaspoon ground allspice 1 cup hot water 1 tablespoon instant espresso powder 1 cup packed golden-brown sugar 3/4 cup solted butter at room temperature 1 cup mild-flavoured (light) molasses 2 large eggs 2 tablespoons finely grated peeled fresh ginger 1 teaspoon sugar
  3. Directions: FOR SAUCE: 1. Combine apricots and ginger in a small bowl. Pour enough boiling water over just to cover; let soften 10 minutes. Drain; pat dry with paper towels. 2. Combine sugar, 3 tablespoons water and corn syrup in a heavy-medium skillet. Stir over low heat until sugar dissolves. Increase heat; boil until syrup is deep amber colour, brushing down sides with wet pastry brush and swirling pan occasionally, about 10 minutes. Remove from heat. Mix in butter, appricots and ginger. Add cream and vanilla. Stir over low heat until caramel bits dissolve and the sauce is smooth. (Can be made 1 day ahead. Cover, chill. Rewarm over low heat before serving). FOR CAKES: 1. Preheat oven to 180 degrees C. Spray 9 mini-Bundt molds with nonstick spray, then butter molds generously. Sift flour, ground ginger, baking soda and allspice into medium bowl. Combine 1 cup hot water and espresso powder in a small bowl and stir to dissolve. Using electric mixture, beat brown sugar and butter in a large bowl until well blended. Beat in molasses, then eggs and then ginger. Beat in flour mixture in 3 additions, alternately with espresso mixture in 2 additions. 2. Divide between 9 prepared molds. Sprinkle with 2 teaspoons sugar. Bake cakes for 20 minutes or until tester inserted near centre comes out clean. Cool cakes in pans for 10 minutes; turn out onto baking sheet. (Can be made 6 hours ahead, let stand at room temperature. Rewarm in 180 degrees C oven for 8 minutes. Serve ginger cakes warm with warm apricot sauce.
Recipe Notes

Source: Old CookShare. Recipe ID: 2121

Share this Recipe