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To make Toffee Gingerbread Pudding Cake, you need key ingredients that create its rich flavor and texture. Here’s what you will need: - 1 ½ cups all-purpose flour - 1 tsp baking powder - 1 tsp baking soda - 1 tsp ground ginger - 1 tsp ground cinnamon - ½ tsp ground nutmeg - ½ tsp ground cloves - ¼ tsp salt - ¾ cup unsalted butter, softened to room temperature - 1 cup packed brown sugar - 2 large eggs, at room temperature - ½ cup unsulfured molasses - 1 cup buttermilk, at room temperature - 1 tsp pure vanilla extract - 1 cup chopped crystallized ginger - ½ cup toffee bits Each ingredient plays a special role. The all-purpose flour gives structure, while the spices add warmth. Butter and brown sugar together create a sweet, rich base. Eggs provide moisture and help bind everything. Molasses brings a deep flavor, and buttermilk ensures a soft crumb. The crystallized ginger adds a sweet and spicy kick, while toffee bits melt into pockets of deliciousness. When combined, these flavors create a cozy dessert perfect for the holidays. Enjoy crafting this delightful treat! {{ingredient_image_2}} - Preheat the oven to 350°F (175°C). - Grease a 9-inch round cake pan and dust with flour to avoid sticking. - Sift together 1 ½ cups of all-purpose flour, 1 tsp baking powder, 1 tsp baking soda, 1 tsp ground ginger, 1 tsp ground cinnamon, ½ tsp ground nutmeg, ½ tsp ground cloves, and ¼ tsp salt. - Set this mixture aside. Letting the spices blend adds great flavor. - In a large bowl, cream together ¾ cup unsalted butter and 1 cup packed brown sugar. - Beat them until light and fluffy, about 3-4 minutes. - Add 2 large eggs one at a time. Mix in ½ cup unsulfured molasses, 1 cup buttermilk, and 1 tsp pure vanilla extract until smooth. - Gradually mix the dry ingredients into the wet mixture. - Use a spatula to fold in 1 cup of chopped crystallized ginger and ½ cup of toffee bits. This adds nice texture and sweetness. - Pour the batter into the prepared pan. - Level the surface with a spatula for even baking. - Bake for 35-40 minutes. Check doneness with a toothpick. It should come out clean. - After baking, let the cake cool in the pan for about 10 minutes. - Carefully transfer it to a wire rack to cool completely. This helps the cake stay moist and fluffy. To make the best Toffee Gingerbread Pudding Cake, avoid over-mixing the batter. Over-mixing can make the cake tough. Mix gently until just combined. This keeps it light and fluffy. Using ingredients at the right temperature is key. Eggs and buttermilk should be at room temperature. This helps the batter blend smoothly and rise well. You can enhance the flavor by adding more spices. Try a pinch of ground allspice or cardamom for extra warmth. These spices will add depth to your cake. Choosing the right ginger type matters. Fresh ginger gives a bright flavor, while crystallized ginger adds sweetness. You can use both for a nice balance. For a stunning finish, serve your cake with homemade toffee sauce. To make it, melt equal parts butter and brown sugar with a splash of cream. Drizzle this warm sauce over each slice. Top your cake with whipped cream for a rich touch. A sprinkle of toffee bits adds a fun crunch. This makes your cake look even more inviting and festive. Pro Tips Use Fresh Spices: For the best flavor, make sure your ground spices are fresh. If they’ve been sitting in your pantry for over a year, consider replacing them. Room Temperature Ingredients: Ensure that your butter, eggs, and buttermilk are at room temperature. This helps to create a uniform batter and improves the cake's texture. Don’t Overmix: When combining the dry ingredients with the wet, mix until just combined. Overmixing can lead to a dense and tough cake. Storage Tips: To keep your cake fresh, store it in an airtight container at room temperature for up to three days, or refrigerate for up to a week. {{image_4}} If you want a gluten-free cake, you can swap all-purpose flour with a gluten-free blend. Make sure it has xanthan gum for the best texture. For a vegan option, use flax eggs instead of regular eggs. Combine one tablespoon of ground flaxseed with three tablespoons of water for each egg. You can also replace butter with coconut oil and use plant-based milk instead of buttermilk. To add a twist, mix in nuts like walnuts or pecans. Dried fruits such as cranberries or raisins can also enhance the taste. You can adjust the spice levels to fit your taste. If you like it spicier, add more ginger or cinnamon. For a milder cake, reduce the spices to your preference. Pair your cake with a scoop of vanilla ice cream or a serving of warm custard. This adds creaminess and balances the cake's rich flavors. For unique plating, serve each slice on a colorful plate. Drizzle toffee sauce over the cake and finish with whipped cream. Adding a sprinkle of toffee bits on top creates a fun texture. To keep your toffee gingerbread pudding cake fresh, store it in an airtight container. This helps keep moisture in and air out. You can keep it at room temperature for up to three days. If you want to store it longer, place it in the fridge. It will stay fresh there for about a week. When reheating, avoid drying out the cake. The best way is to use the oven. Preheat it to 300°F (150°C). Place a slice of cake on a baking sheet and cover it with foil. Heat it for about 10 minutes. This will warm the cake without losing its moist texture. To freeze your cake, first let it cool completely. Wrap it tightly in plastic wrap, then in foil. This keeps air away and prevents freezer burn. You can freeze it for up to three months. When you're ready to eat, take it out and let it thaw in the fridge overnight. This keeps the flavor and texture just right. Toffee Gingerbread Pudding Cake lasts about 3 to 5 days when stored properly. Keep it in an airtight container at room temperature. If you want it to last longer, refrigerate it. The cold will help preserve its moisture and flavor. Yes, you can make this cake ahead of time. Bake it a day or two before you need it. Just store it covered at room temperature. This cake actually tastes even better the next day as the flavors meld together. If your cake comes out too dry, try to brush it with some warm milk or a simple syrup. You can mix equal parts sugar and water, heat until dissolved, and then brush it over the cake. This adds moisture and sweetness. Yes, you can substitute molasses. Use honey, maple syrup, or agave nectar instead. Each will give a different flavor, but they will work well in the recipe. Just keep in mind that molasses adds rich color and depth. You can use fresh ginger instead of crystallized ginger, but the taste will change. Fresh ginger is spicier and less sweet. If you want to use fresh ginger, I recommend using less. About 1 tablespoon of grated fresh ginger should work nicely. You now have all the steps to make the perfect Toffee Gingerbread Pudding Cake. From choosing quality ingredients to baking and serving tips, each part plays a key role. Remember, keep your process smooth and avoid over-mixing. Experiment with flavors to make it your own. Enjoy storing the cake properly, so it stays fresh longer. This cake is a delightful treat that can bring joy to any occasion. Now, gather your ingredients, follow the steps, and get baking!

Toffee Gingerbread Pudding Cake

A deliciously spiced gingerbread cake with toffee bits and crystallized ginger, perfect for dessert.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 8
Calories 350 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.5 tsp ground cloves
  • 0.25 tsp salt
  • 0.75 cups unsalted butter, softened to room temperature
  • 1 cups packed brown sugar
  • 2 large eggs, at room temperature
  • 0.5 cups unsulfured molasses
  • 1 cups buttermilk, at room temperature
  • 1 tsp pure vanilla extract
  • 1 cups chopped crystallized ginger
  • 0.5 cups toffee bits

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Prepare a 9-inch round cake pan by greasing it thoroughly and dusting it with flour to prevent sticking.
  • In a medium-sized mixing bowl, sift together the all-purpose flour, baking powder, baking soda, ground ginger, ground cinnamon, ground nutmeg, ground cloves, and salt. Set this mixture aside to allow the flavors to meld.
  • In a large mixing bowl, use an electric mixer to cream the softened butter and packed brown sugar together on medium speed until the mixture is light, fluffy, and pale in color.
  • Add the eggs one at a time to the butter and sugar mixture, ensuring each egg is fully incorporated before adding the next. Once the eggs are added, mix in the molasses, buttermilk, and vanilla extract, blending until the batter is smooth.
  • Gradually incorporate the dry ingredients into the wet mixture. Use a spatula or a wooden spoon to gently stir until the batter is just combined; be cautious not to over-mix, as this can toughen the cake.
  • Carefully fold in the chopped crystallized ginger and toffee bits, ensuring they are evenly distributed throughout the batter to create pockets of flavor.
  • Pour the batter into the prepared cake pan, then level the surface with a spatula for an even bake.
  • Place the cake in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean, indicating that the cake is done.
  • After baking, remove the cake from the oven and let it cool in the pan for about 10 minutes. Carefully transfer the cake to a wire rack to cool completely before serving.

Notes

Serve warm with homemade toffee sauce and whipped cream for an indulgent treat.
Keyword cake, gingerbread, toffee