Toffee Meringue Gingerbread
Gingerbread is done one better when baked with a sweet brown sugar meringue.
Prep: 25 min | Bake: 1 hr | Yield: 9 servings
Ingredients
Gingerbread
- 2 1/3 cups Gold Medal® all-purpose flour
- 1/3 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 1 cup molasses
- 1/2 cup shortening
- 3/4 cup hot water
- 1 egg
- 1/2 cup chocolate-covered toffee bits
Meringue
- 2 egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup packed brown sugar
- 1/4 cup chocolate-covered toffee bits
Instructions
- Heat oven to 325 degrees F. Grease bottom and side of a 9 inch springform pan or a 9 inch square pan with shortening; lightly flour.
- In large bowl, beat all gingerbread ingredients except toffee bits with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 3 minutes, scraping bowl occasionally.
- Stir in 1/2 cup toffee bits. Pour into pan.
- Bake about 50 minutes or until a wooden pick inserted in center comes out clean.
- Meanwhile, in a medium bowl, mix egg whites and cream of tartar with electric mixer on high speed until foamy.
- Beat in brown sugar, 1 tablespoon at a time.
- Stir in 1/4 cup toffee bits.
- Increase oven temperature to 400 degrees F.
- Spread meringue over hot gingerbread.
- Bake for 8 to 10 minutes or until meringue is light brown.
- Serve warm.
Notes
Either mild or full flavor molasses will work in this recipe. The full flavor variety will give the cake a stronger, more assertive flavor.
Nutrition
Per serving (1 Serving) Calories 520 (Calories from Fat 170), Total Fat 18g (Saturated Fat 6g, Trans Fat 2g), Cholesterol 35mg; Sodium 460mg; Total Carbohydrate 83g (Dietary Fiber 1g, Sugars 50g), Protein 5g
Exchanges: 1 Starch; 4 1/2 Other Carbohydrate; 3 1/2 Fat
Carbohydrate Choices: 5 1/2
* Percent Daily Values are based on a 2,000 calorie diet.
Attribution
Recipe and photo used with permission from: Betty Crocker Kitchens
