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1
Combine apricots and ginger in small bowl.
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2
Pour enough boiling water over just to cover; let soften 10 minutes.
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3
Drain; pat dry with paper towels.
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4
Combine sugar, 3 tablespoons water, and corn syrup in heavy medium skillet.
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5
Stir over low heat until sugar dissolves.
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6
Increase heat; boil until syrup is deep amber color, brushing down sides with wet pastry brush and swirling pan occasionally, about 10 minutes.
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7
Remove from heat.
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8
Mix in butter, apricots, and ginger.
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9
Add cream and vanilla.
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10
Stir over low heat until caramel bits dissolve and sauce is smooth.
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11
(Can be made 1 day ahead.
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12
Cover; chill.
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13
Rewarm over low heat before serving.)
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14
Preheat oven to 350F.
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15
Spray 9 mini-Bundt molds with nonstick spray; generously butter same molds.
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16
Sift flour, ground ginger, baking soda, and allspice into medium bowl.
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17
Combine 1 cup hot water and espresso powder in small bowl and stir to dissolve.
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18
Using electric mixer, beat brown sugar and butter in large bowl until blended.
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19
Beat in molasses, then eggs and fresh ginger.
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20
Beat in flour mixture in 3 additions alternately with espresso mixture in 2 additions.
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21
Divide among 9 prepared molds.
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22
Sprinkle with 2 teaspoons sugar.
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23
Bake cakes until tester inserted near center comes out clean, about 20 minutes.
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24
Cool cakes in pans 10 minutes; turn out onto baking sheet.
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25
(Can be made 6 hours ahead; let stand at room temperature.
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26
Rewarm in 350F oven 8 minutes.)
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27
Serve ginger cakes warm with warm apricot sauce.
