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Warm Ginger Toffee Cake – Cozy, Sweet & Full of Spice

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A moist ginger-spiced date cake soaked in rich toffee sauce. This British-inspired dessert is perfect for holiday evenings or winter comfort baking.

Ingredients

Scale

Cake:

  • 1 cup chopped pitted dates

  • 1 cup boiling water

  • 1 tsp baking soda

  • 1 ¼ cups all-purpose flour

  • 1 ½ tsp ground ginger

  • ½ tsp cinnamon

  • ¼ tsp cloves

  • 1 tsp baking powder

  • ¼ tsp salt

  • 6 tbsp unsalted butter

  • ¾ cup brown sugar

  • 2 tbsp molasses

  • 2 large eggs

  • 1 tsp vanilla extract

  • Optional: 1 tbsp fresh grated ginger

Toffee Sauce:

  • ¾ cup heavy cream

  • ½ cup brown sugar

  • 4 tbsp butter

  • 1 tbsp molasses or golden syrup

  • Pinch of salt

Instructions

  • Preheat oven to 350°F. Grease an 8×8-inch pan or ramekins.

  • Soak chopped dates in boiling water with baking soda. Let stand 10 minutes, then mash.

  • Whisk together flour, ginger, cinnamon, cloves, baking powder, and salt.

  • In a large bowl, cream butter, brown sugar, and molasses. Add eggs, vanilla, and fresh ginger if using.

  • Mix in dry ingredients and mashed dates. Pour into pan.

  • Bake 30–35 minutes (20–25 for ramekins) until set. Let cool slightly.

  • For sauce, simmer cream, sugar, butter, molasses, and salt for 5–7 minutes.

  • Poke holes in warm cake and pour over half the sauce. Serve with more sauce and ice cream.

Notes

  • Store leftovers chilled; reheat before serving.

  • Sauce can be doubled for extra drizzle.

Find it online: https://thefoodaunt.com/warm-ginger-toffee-cake-cozy-sweet-full-of-spice/