Individual Ginger Cakes With Apricot Sticky Sauce Recipes

INDIVIDUAL GINGER CAKES WITH APRICOT STICKY SAUCE

Individual Ginger Cakes with Apricot Sticky Sauce image

Categories Cake Ginger Dessert Bake Dried Fruit Apricot Winter Molasses Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 9

Number Of Ingredients 23

Ingredients

Sauce
2/3 cup dried apricots, thinly sliced
3 tablespoons chopped crystallized ginger
1 cup sugar
3 tablespoons water
1 tablespoon light corn syrup
1 tablespoon salted butter
2/3 cup whipping cream
1 teaspoon vanilla extract
Cakes
Nonstick vegetable oil spray
2 1/2 cups all purpose flour
4 teaspoons ground ginger
2 teaspoons baking soda
1 1/2 teaspoons ground allspice
1 cup hot water
1 tablespoon instant espresso powder
1 cup (packed) golden brown sugar
3/4 cup (1 1/2 sticks) salted butter, room temperature
1 cup mild-flavored (light) molasses
2 large eggs
2 tablespoons finely grated peeled fresh ginger
2 teaspoons sugar

Steps:

For sauce:
Combine apricots and ginger in small bowl. Pour enough boiling water over just to cover; let soften 10 minutes. Drain; pat dry with paper towels.
Combine sugar, 3 tablespoons water, and corn syrup in heavy medium skillet. Stir over low heat until sugar dissolves. Increase heat; boil until syrup is deep amber color, brushing down sides with wet pastry brush and swirling pan occasionally, about 10 minutes. Remove from heat. Mix in butter, apricots, and ginger. Add cream and vanilla. Stir over low heat until caramel bits dissolve and sauce is smooth. (Can be made 1 day ahead. Cover; chill. Rewarm over low heat before serving.)
For cakes:
Preheat oven to 350°F. Spray 9 mini-Bundt molds with nonstick spray; generously butter same molds. Sift flour, ground ginger, baking soda, and allspice into medium bowl. Combine 1 cup hot water and espresso powder in small bowl and stir to dissolve. Using electric mixer, beat brown sugar and butter in large bowl until blended. Beat in molasses, then eggs and fresh ginger. Beat in flour mixture in 3 additions alternately with espresso mixture in 2 additions. Divide among 9 prepared molds. Sprinkle with 2 teaspoons sugar. Bake cakes until tester inserted near center comes out clean, about 20 minutes. Cool cakes in pans 10 minutes; turn out onto baking sheet. (Can be made 6 hours ahead; let stand at room temperature. Rewarm in 350°F oven 8 minutes.) Serve ginger cakes warm with warm apricot sauce.

MINI APRICOT CHEESECAKES

Mini Apricot Cheesecakes image

In Spy Hill, Saskatchewan, reader Carol Twardzik relies on vanilla wafers to create the no-fuss crusts for these darling individual desserts. For a different look and taste, vary the kind of jam that tops these tempting treats.

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 2 dozen.

Number Of Ingredients 7

Ingredients

24 vanilla wafers
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
2 eggs, lightly beaten
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup apricot preserves

Steps:

Place wafers flat side down in paper-or foil-lined muffin cups; set aside. In a large bowl, beat cream cheese and sugar until smooth. Add the eggs, lemon juice and vanilla; beat well. Fill muffin cups three-fourths full., Bake at 375° for 17-20 minutes or until set. Cool on a wire rack for 20 minutes. Carefully remove from pans to cool completely. Top each cheesecake with 2 teaspoons preserves. Store in refrigerator.

Nutrition Facts : Calories 114 calories, Fat 4g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 51mg sodium, Carbohydrate 18g carbohydrate (16g sugars, Fiber 0 fiber), Protein 1g protein.

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Combine apricots and ginger in small bowl. Pour enough boiling water over just to cover; let soften 10 minutes. Drain; pat dry with paper towels.
Combine sugar, 3 tablespoons water, and corn syrup in heavy medium skillet. Stir over low heat until sugar dissolves. Increase heat; boil until syrup is deep amber color, brushing down sides with wet pastry brush and swirling pan occasionally, about 10 minutes. Remove from heat. Mix in butter, apricots, and ginger. Add cream and vanilla. Stir over low heat until caramel bits dissolve and sauce is smooth. DO AHEAD Can be made 1 day ahead. Cover; chill. Rewarm over low heat before serving.
Preheat oven to 350°F. Spray 9 mini-Bundt molds with nonstick spray; generously butter same molds. Sift flour, ground ginger, baking soda, and allspice into medium bowl. Combine 1 cup hot water and espresso powder in small bowl and stir to dissolve. Using electric mixer, beat brown sugar and butter in large bowl until blended. Beat in molasses, then eggs and fresh ginger. Beat in flour mixture in 3 additions alternately with espresso mixture in 2 additions. Divide among 9 prepared molds. Sprinkle with 2 teaspoons sugar.
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