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Toffee Meringue Gingerbread

Toffee Meringue Gingerbread

Gingerbread is done one better when baked with a sweet brown sugar meringue.





  1. Heat oven to 325 degrees F. Grease bottom and side of 9-inch springform pan or 9-inch square pan with shortening; lightly flour.
  2. 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.
  3. Stir in 1/2 cup toffee bits. Pour into pan.
  4. Bake about 50 minutes or until toothpick inserted in center comes out clean.
  5. Meanwhile, in medium bowl, mix egg whites and cream of tartar with electric mixer on high speed until foamy.
  6. Beat in brown sugar, 1 tablespoon at a time.
  7. Stir in 1/4 cup toffee bits.
  8. Increase oven temperature to 400 degrees F.
  9. Spread meringue over hot gingerbread.
  10. Bake for 8 to 10 minutes or until meringue is light brown.
  11. Serve warm.

Prep time: 25 Min | Total time: 1 Hr 20 Min | Yield: 9 servings

Expert Tips: 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 Information: 1 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

Percent Daily Value*: Vitamin A 0.00%; Vitamin C 0.00%; Calcium 10.00%; Iron 20.00%

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.

Recipe and photo credit: Betty Crocker 2011/TM General Mills


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