Individual Ginger Cakes with Apricot Sticky Sauce

Name: Individual Ginger Cakes with Apricot Sticky Sauce
Yield: Makes 9 Servings
Ingredients: 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; 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

By Julie HassonPhotography by David Bishop

January 31, 2002

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