Real Gingerbread with Sticky Toffee Sauce

Nothing’s better during the holidays than real gingerbread cake made with fresh ginger served with warm toffee sauce.

Fresh ginger is the key ingredient that gives this gingerbread cake its unique, spiced flavor. Unlike aged ginger that you’ll find in the store, young ginger doesn’t need to be peeled. Simply wash and then grate the ginger using a microplane or fine grater, then add to the batter. Young ginger has a shorter shelf life than aged ginger, so it’s best to source it from a local farm.

Young Ginger from Mellowfields Farm.

About The Farm:

Mellowfields Farm – Kaw River Valley, Kansas

Established in 2009, Mellowfields Farm cultivates nearly 4 acres of Kansas River bottom soil just outside of Lawrence. Working year round, they start, plant, cultivate, harvest and sell over 50 varieties of vegetables using certified organic farming practices. Their produce can be found in small grocery stores, at markets, in restaurants and in the homes of their happy CSA customers. They also offer an online store with a delivery option, or if you’re like me and love to see the vegetable production in person, you can stop by the farm for pickup. Their young, fresh ginger is wonderful in a soup, stir-fry and best yet in real gingerbread. https://www.mellowfields.com

Mellowfields Farm in Kaw Valley, Kansas
Real Gingerbread with Sticky Toffee Sauce
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Real Gingerbread with Sticky Toffee Sauce

Recipe by Nadine MossCourse: DessertDifficulty: Easy
Servings

16

servings
Prep time

15

minutes
Cooking time

1

hour 

Real gingerbread made with fresh ginger, served with warm sticky toffee sauce.

Ingredients

  • Real Gingerbread

  • 1/4 cup (24 g) fresh ginger, grated

  • 4 large eggs

  • 1 cup (120g) vegetable oil

  • 1 cup (322 g) unsulphured molasses (not blackstrap)

  • 1 1/2 cups (320 g) brown sugar

  • 1 cup (240 g) milk

  • 3 cups (360 g) all-purpose flour

  • 1 teaspoon baking soda

  • 1/2 teaspoon kosher salt

  • 2 teaspoons cinnamon, ground

  • 1/2 teaspoon clove, ground

  • 1/4 teaspoon nutmeg, ground

  • Sticky Toffee Sauce

  • 1/2 cup (113 g) unsalted butter

  • 1 cup (213 g) brown sugar

  • 1 cup (240 g) heavy cream

  • 1/4 teaspoon kosher salt

Directions

  • Gingerbread
  • Preheat oven to 350°F.
  • Heavily grease a bundt pan with pan spray and set aside.
  • To make the gingerbread batter, combine the fresh grated ginger, eggs, oil and molasses in a large bowl and mix.
  • Whisk together all of the dry ingredients, then sift to remove any lumps. Add 1/3 of the sifted dry ingredients into the bowl with the wet ingredients and mix. Add 1/3 of the milk and mix again. Repeat this process until all of the ingredients are mixed together and a smooth batter is formed.
  • Pour the batter into the greased bundt pan. Bake for 1 hour or until the internal temperature reaches 200°F.
  • Once the gingerbread is baked, let cool for 10 minutes and then tip onto a cooling rack. If the gingerbread seems stuck to the pan, tap the edges of the pan until you hear it release. If it’s really stuck, give it a good wack on the counter. Once the pan is removed, let the bundt cool completely before slicing.
  • Sticky Toffee Sauce
  • To make the toffee sauce combine the butter, brown sugar, heavy cream and salt in a medium sized saucepan. Bring to a simmer and reduce the heat. Cook until the mixture thickens and turns an amber color. Serve warm poured over the gingerbread. Store any remaining sauce in the refrigerator for up to 1 month.
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