Toffee Meringue Gingerbread

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

  • Prep Time 25 min
  • Total Time 1 hr 20 min
  • Servings 9

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

  • 1 Heat oven to 325°F. Grease bottom and side of 9-inch springform pan or 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.
  • 2 Bake about 50 minutes or until toothpick inserted in center comes out clean.
  • 3 Meanwhile, in 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.
  • 4 Increase oven temperature to 400°F. Spread meringue over hot gingerbread. Bake 8 to 10 minutes or until meringue is light brown. Serve warm.

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
520
(
Calories from Fat
170),
% Daily Value
Total Fat
18g
18%
(Saturated Fat
6g,
6%
Trans Fat
2g
2%
),
Cholesterol
35mg
35%;
Sodium
460mg
460%;
Total Carbohydrate
83g
83%
(Dietary Fiber
1g
1%
  Sugars
50g
50%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
10%;
Iron
20%;
Exchanges:
1 Starch; 0 Fruit; 4 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choices:
5 1/2
*Percent Daily Values are based on a 2,000 calorie diet.