Ginger Biscuit Cake

Total Time:
1 hr 53 min
15 min
45 min
53 min

10 to 12 servings

  • 1 (25-ounce) bag frozen Southern-style biscuits, baked according to package directions, and cut into 1-inch pieces
  • 1 (5 1/4-ounce) package ginger thins, crushed (recommended: Anna's Ginger Thins)
  • 1/2 cup crystallized ginger, chopped
  • 4 cups half-and-half
  • 6 large eggs, lightly beaten
  • 1 cup firmly packed brown sugar
  • 1/2 cup molasses (recommended: Grandma's Molasses)
  • 2 teaspoons vanilla extract
  • 1/2 cup unsalted butter, melted
  • Molasses Butter Cream Sauce, recipe follows
  • Chopped walnuts, for garnish
  • Molasses Butter Cream Sauce:
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • 2 1/2 tablespoons butter
  • 1 cup heavy whipping cream
  • 1 cup whole milk
  • 1/4 cup molasses (suggested: Grandma's Molasses)
  • 1/2 cup firmly packed brown sugar
  • 1/4 cup Irish cream liqueur
  • 1/2 cup chopped walnuts
  • In a small bowl, combine the cornstarch and water.
  • Preheat the oven to 375 degrees F. Spray a 13 by 9-inch baking pan with nonstick cooking spray.

  • Place the biscuit pieces evenly in the bottom of the prepared pan. Sprinkle the crushed ginger thins evenly on top of the biscuits. Top evenly with the crystallized ginger.

  • In a large bowl, combine the half-and-half, eggs, brown sugar, molasses, vanilla, and butter. Pour over the biscuits layer and let stand until the liquid is absorbed, about 45 minute. Bake until fluffy and golden, 45 minutes to 1 hour. Serve warm with Molasses Butter Cream Sauce. Garnish with walnuts, if desired.

  • Cook's Notes: Day-old biscuits work best in this recipe. To easily crush ginger thins, place in a plastic resealable bag, seal, and crush with a rolling pan.

Molasses Butter Cream Sauce:
  • In a medium saucepan over low heat, combine the butter, cream, milk, and molasses. When at a low simmer, add the brown sugar and Irish cream liqueur. Slowly add the cornstarch mixture and cook until thickened. Stir in the walnuts.

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