Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Make Ahead Tips
Bake the cake up to 5 days ahead but don’t dust with sugar. Wrap the cooled cake in plastic wrap and store at room temperature.
everything was delicious - especially the Mascarpone cream which I will be using for other baked goods. The cake was also delicious although I may have left it a tad too long in the oven & my ground ginger could have been younger! All in all it was great. Tks Madame Dodge ;0))- A Quebec cook
I made the whole dessert menu but this was hands down my favorite, esp the Mascarpone Cream. I could have eaten it all by itself. The cake had a wonderful ginger flavor and was very fragrant as well as moist. I made it ahead and kept it tightly wrapped at room temperature for five days prior to the party and it worked beautifully.
The cake was wonderful. Fairly easy to prepare - I am not a regular baker so it's probably easier for others that bake more ofter. The flavor mix was excellent and not overpowering and the texture was very light. I did not like the mascarpone cream. It seemed way to sweet for the cake. The recipe makes about double what you need. I'm not sure what I would have used instead but the cake was worth making again. Not an average sort of flavor but very light and delicious on a fall or spring day.
Moveable Feast did not go to New York this season, but we couldn't skip the Big Apple completely! In this web-only episode, chef Francis Derby and cookbook author Aliya LeeKong…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?