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
April 2009
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Credit:
© Con Poulos
Recipe Summary
Ingredients
Directions
Make Ahead
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.
Suggested Pairing
The ideal wine match: a sweet and spicy Tokay.