Sticky Gingerbread Cake

Ron NebreCake, recipes2 Comments

Sometimes, the simple recipes are the best ones. We love the taste of this Sticky Gingerbread Bread, because of how easy it is to put together and how much our family loves it. The toffee sauce adds an extra luscious touch, and don’t forget about the whipped cream on top!
Prep Time: 25 minutes
Cook Time: 40 minutes
Yield: 12 servings


For the gingerbread cake:

  • 139 g / 1 cup chopped dates
  • 120 ml / 1/2 cup boiled water
  • 5 g / 1 tsp baking soda
  • 250 g / 2 cups all-purpose flour
  • 10 g / 2 tsp baking powder
  • 8 g / 2 tsp ground ginger
  • 3 g / 3/4 tsp ground cloves
  • 2 g / 1/2 tsp ground nutmeg
  • 2 g / 1/2 tsp ground allspice
  • 3 g / 1/2 tsp salt
  • 113 g / 1/2 cup Mirage margarine
  • 145 g / 2/3 cup dark brown sugar, packed
  • 2 large eggs
  • 60 ml / 1/4 cup molasses
  • 30 g / 2 tbsp grated fresh ginger

For the toffee sauce:

  • 163 g / 3/4 cup dark brown sugar, packed
  • 180 ml / 3/4 cup heavy (35%) whipping cream
  • 57 g / 1/4 cup Mirage margarine
  • 5 ml / 1 tsp vanilla extract
  • 3 g / 1/2 tsp salt


For the gingerbread cake:

  1. Place the dates in a heatproof bowl and add the boiled water and baking soda. Stir and set aside for 15 minutes.
  2. Preheat oven to 350°F (180°C). Grease a 9 inch (23 centimetre) springform pan. Line the bottom of the pan with parchment paper and grease the paper. Set aside.
  3. In a large bowl whisk together the flour, baking powder, spices and salt.
  4. In a separate bowl using an electric mixer, beat together the Mirage margarine and sugar until pale and fluffy, about 3 minutes.
  5. Beat in the eggs one at a time, followed by the molasses and fresh ginger.
  6. Fold in the flour mixture in two additions.
  7. Using a potato masher, or a fork, slightly mash the dates with the water; fold into the batter.
  8. Pour the batter into the prepared pan and smooth the top. Bake until a cake tester inserted in the centre emerges with a few crumbs attached; 35 to 40 minutes.
  9. Remove cake from oven and allow to cool in the pan for 10 minutes. Meanwhile, make the toffee sauce.

For the toffee sauce:

  1. Combine all ingredients in a large saucepan and set over medium heat, stirring until sugar is dissolved. Bring to a boil for 3 minutes.
  2. Poke the cake all over, with a skewer. Pour half the warm toffee sauce overtop the cake and allow to soak for 15 minutes.
  3. Remove cake from pan and serve warm with the remaining sauce on the side.

Chef’s Notes:

  • If well wrapped, Sticky Gingerbread Cake will keep in the refrigerator for up to one week.
  • This cake pairs well with unsweetened whipped cream.

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