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Imperial's sticky toffee gingerbread

Time 1 hour 20 minutes
Yields Serves 12
Imperial’s sticky toffee gingerbread

Toffee sauce

1

In a large, heavy-bottomed saucepan, cook the butter, sugar and honey to a deep, dark caramel color over medium-high heat, stirring frequently. Meanwhile, bring the cream, salt and vanilla to a gentle simmer in a separate saucepan. When the sugar mixture is ready, carefully and slowly whisk in the hot cream (it will bubble, and it could spill over the pan if poured too quickly). Remove from heat and set aside. This makes about 3 cups toffee sauce.

Ginger cake

1

Heat the oven to 350 degrees. Butter and flour a 9-inch-square baking pan.

2

In a small, deep, heavy stockpot, bring the porter and molasses to a boil over high heat. Carefully whisk in the baking soda (the mixture will bubble up and could easily bubble over the pan if it is not big enough). Remove from heat and set aside until the mixture settles.

3

In a large bowl, whisk together the eggs, sugar, brown sugar, apple butter, melted butter and grated ginger. Sift in the flour, baking powder, ground ginger, cinnamon, cloves and nutmeg, then slowly whisk in the beer/molasses mixture. Pour the batter into the prepared pan.

4

Bake until the cake is set and a toothpick inserted in the center comes out clean, 55 to 60 minutes. Remove the cake and drizzle over two-thirds cup toffee sauce, then return the cake to the oven and bake for an additional 2 minutes. Remove the cake and cool, still in the pan, on a rack for 30 minutes before serving.

5

Serve the warm cake with additional toffee sauce and softly whipped cream.

Adapted from a recipe by pastry chef Michelle Vernier at Imperial in Portland, Ore.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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