Ginger Peach Cake
From jo_jo_ba 16 years ago
- 45 minutes to make
- Serves 12
A spicy ginger cake made with fresh peach puree and a touch of molasses sandwiches a decadent fruit compote for a great dessert that bridges the seasons! Can be wrapped and frozen for up to 6 months, also can use frozen peaches for the winter!
Ingredients
- 1 3/4 cups flour shopping list
- 1 cup spelt flour shopping list
- 1 teaspoon baking soda shopping list
- 1 tablespoon baking powder shopping list
- 4 teaspoons ground ginger shopping list
- 1 cup warm water shopping list
- ¼ cup brown sugar shopping list
- ½ cup peach puree shopping list
- ¾ cup molasses shopping list
- 1 egg replacer shopping list
- 1 pound fresh peaches, peeled, pitted and sliced shopping list
- 1/2 cup packed brown sugar shopping list
- 1/4 cup water shopping list
- ½ tsp ground cloves shopping list
- 1 tsp ground ginger shopping list
How to make it
- Pre-heat oven to 325F. Grease and flour a shallow 9” cake pan.
- Place all ingredients into a food processor and process until smooth.
- Bake for approximately 45 minutes.
- Remove from oven and allow to cool.
- For peach filling:
- Combine peaches, brown sugar, water, cloves and ginger in a pot over medium heat.
- Cook about 25 minutes, or until liquid is reduced to thick syrup, stirring occasionally.
- Slice cooled cake and sandwich filling between the layers.
- Top with additional filling. You will not necessarily use all the filling!
The Rating
Reviewed by 3 people-
This is beautiful. I love when food makes a pretty pictue. I am looking forward to serving this the next time we have people over.
elle_23
in Wilkes Barre loved it
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Mmmm!
lacrenshaw
in Horsham loved it
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