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).
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.