Imperial's sticky toffee gingerbread
INGREDIENTS
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Total time: 1 hour, 20 minutes, plus cooling time for the cake
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Servings: 12
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Note: Adapted from a recipe by pastry chef Michelle Vernier at Imperial in Portland, Ore.
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Toffee sauce
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5 ounces (1¼ sticks) butter
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1 1/2 cups sugar
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1 1/2 tablespoons honey
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1 1/2 cups heavy cream
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1 teaspoon salt
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1 teaspoon vanilla extract
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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 mix
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Ginger cake
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1 cup porter beer
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1 cup molasses
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1 1/2 teaspoons baking soda
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3 eggs
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1/2 cup sugar
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1/2 cup light brown sugar
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1/2 cup apple butter
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6 ounces (1½ sticks) melted butter
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2 tablespoons grated fresh ginger
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2 cups (9.5 ounces) flour
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1 1/2 teaspoons baking powder
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1 tablespoon ground ginger
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1 teaspoon ground cinnamon
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1/4 teaspoon ground cloves
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1/4 teaspoon grated nutmeg
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2/3 cup prepared toffee sauce, plus more for serving
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Freshly whipped cream, for serving
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