Molasses-Gingerbread Cake with Mascarpone Cream
Katie Rosenhouse makes gingerbread year-round—not just at Christmastime. Her supermoist cake, flavored with molasses for a mellow sweetness, is excellent with wine-poached pears or a topping of whipped mascarpone and sugary, slightly bitter confited orange peel. More Beautiful Desserts Layer Cakees
Recipe Summary test
The cake can be wrapped in plastic and kept at room temperature for up to 2 days. The orange confit can be stored in an airtight container at room temperature for up to 3 days.
The ideal wine match: a sweet and spicy Tokay.