Recipes....BLUEBERRY GINGERBREAD CAKE WITH TOFFEE SAUCE Pinterest yummy
Blueberry Gingerbread Cake with Toffee Sauce - a moist and delicious homemade gingerbread cake bursting with blueberries and served warm with an easy to make toffee sauce.
Course: Cake/Dessert
Author: Barry C. Parsons
Ingredients
3 1/2 cups flour
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp ground cloves
1 1/2 tsp ground nutmeg
1 tsp ground allspice
1 Tbsp ground cinnamon
1 1/2 Tbsp powdered ginger
2/3 cup molasses
1 cup milk
1 cup salted butter
1 1/2 cups lightly packed brown sugar
3 large eggs
1 tsp vanilla extract
2 1/2 cups fresh or frozen blueberries
For the Toffee Sauce
1 cup whipping cream
1/2 cup butter
1/2 cup firmly packed brown sugar
2 Tbsp molasses
4 Tbsp golden syrup or corn syrup
2 tsp vanilla extract
Instructions
Preheat oven to 350 degrees F. Grease a large bundt pan or tube pan well and dust the inside lightly with cinnamon.
Sift together the flour, spices, baling soda and baking powder. Set aside.
Stir together the molasses and milk until well blended and the molasses is fully mixed into the milk. Set aside.
Cream together the butter and brown sugar until light and fluffy, about 5 minutes,
add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.
Fold in the dry ingredients into the creamed mixture alternately with the molasses & milk mixture. Always begin and end with the dry ingredients. As a general rule I add the dry ingredients in 3 portions and the liquid in 2 portions.
When the last of the dry ingredients is almost fully incorporated into the batter, add the blueberries for the final few folds of the batter.
Spread the batter evenly into the prepared bundt pan and bake for about 1 hour and 15 minutes or until a wooden toothpick inserted into the centre of the cake comes out clean. I generally start checking about 10 minutes before the baking time is up. Using frozen berries will take the longest baking time.
To prepare the Toffee Sauce (makes about 2 cups)
Bring all of the ingredients to a slow rolling boil for about 2 min before serving over slices of the cake.
Recipe Notes
This cake can also be made in 2 small loaf pans if you prefer.
You can use flour to dust the pan after it is greased if you prefer but the cinnamon is my trick for keeping those white marks of flour off the edges of the cake. I do the same thing with cocoa when making chocolate cake.
Course: Cake/Dessert
Author: Barry C. Parsons
Ingredients
3 1/2 cups flour
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp ground cloves
1 1/2 tsp ground nutmeg
1 tsp ground allspice
1 Tbsp ground cinnamon
1 1/2 Tbsp powdered ginger
2/3 cup molasses
1 cup milk
1 cup salted butter
1 1/2 cups lightly packed brown sugar
3 large eggs
1 tsp vanilla extract
2 1/2 cups fresh or frozen blueberries
For the Toffee Sauce
1 cup whipping cream
1/2 cup butter
1/2 cup firmly packed brown sugar
2 Tbsp molasses
4 Tbsp golden syrup or corn syrup
2 tsp vanilla extract
Instructions
Preheat oven to 350 degrees F. Grease a large bundt pan or tube pan well and dust the inside lightly with cinnamon.
Sift together the flour, spices, baling soda and baking powder. Set aside.
Stir together the molasses and milk until well blended and the molasses is fully mixed into the milk. Set aside.
Cream together the butter and brown sugar until light and fluffy, about 5 minutes,
add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.
Fold in the dry ingredients into the creamed mixture alternately with the molasses & milk mixture. Always begin and end with the dry ingredients. As a general rule I add the dry ingredients in 3 portions and the liquid in 2 portions.
When the last of the dry ingredients is almost fully incorporated into the batter, add the blueberries for the final few folds of the batter.
Spread the batter evenly into the prepared bundt pan and bake for about 1 hour and 15 minutes or until a wooden toothpick inserted into the centre of the cake comes out clean. I generally start checking about 10 minutes before the baking time is up. Using frozen berries will take the longest baking time.
To prepare the Toffee Sauce (makes about 2 cups)
Bring all of the ingredients to a slow rolling boil for about 2 min before serving over slices of the cake.
Recipe Notes
This cake can also be made in 2 small loaf pans if you prefer.
You can use flour to dust the pan after it is greased if you prefer but the cinnamon is my trick for keeping those white marks of flour off the edges of the cake. I do the same thing with cocoa when making chocolate cake.
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