Joy to the Food

0 Prep by bringing water to a boil either in the microwave, with a kettle, or on the stove top. Add the hot water and the apricots to a heat safe bowl and cover with a plate. Let this sit until the water has cooled and the fruit is soft - about 15 minutes. Leave butter out to come to room temp. Preheat the oven to 350 degrees and butter or grease a 9x9 pan or 12 muffin pans.
1 Use a stand mixer or hand mixer to beat the butter until fluffy in a large mixing bowl. Then add the honey, eggs, molasses, and vanilla and mix until incorporated.
2 Once the apricots are softened, puree them with the water using a blender, food processor, or immersion blender until mostly smooth but a few chunks remain.
3 Pour the pureed apricots into the wet mixture and mix to combine.
4 Add the flour, baking soda, baking powder, and salt to the wet ingredients and gently mix with a whisk or spatula until just combined. The mixture will be very fluffy as the baking soda and honey react.
5 Transfer this to the prepared baking dish but only fill them half way for best results because they will rise! Bake for 30 minutes or until a toothpick inserted comes out clean. While it bakes - make the toffee sauce.
6 Melt the butter and honey together in a small saucepan over medium heat. Stir slightly and let it simmer for 10 minutes until slightly  thickened and darker in color.
7 Add the cream slowly while continuing to whisk. Allow to just come to boil (keep stirring!) and then remove the saucepan from the heat. Let stand for 5-10 minutes to cool slightly. 
8 When the cake (or cakes) is done, remove from the oven and allow them to cool just enough to handle. Then flip them out of the pan carefully. Pour the warm toffee sauce over the cake and top with crystalized ginger and salt. Enjoy!