Yield: Yields two 9-inch cakes
Servings: Each cake 8-10
Though the steaming process leaves it deliciously moist straight from the oven, This cake is even better one or two days later, after the spices have had a chance to meld.
Make Ahead Tips
Though the steaming process leaves it deliciously moist straight from the oven, I prefer this cake one or two days later, after the spices have had a chance to meld. If baking ahead, wrap the cakes tightly in plastic while they are still slightly warm to the touch. (Any trapped steam will condense, adding moisture to the cakes.) Store the cakes up to a week at room temperature. To reheat: Remove the plastic, put the cakes on a cookie sheet, and cover them loosely with foil. Heat them in a 300°F oven until warmed through, 15 to 20 minutes. You can freeze the cakes, wrapped in plastic and then foil, for up to two months.
Gingerbread & whipped cream was a real treat on a Sunday when there was a little extra money. We loved it and till today I love any “gingerbread” type recipe. I can’t wait to try this. I know it will be delicious.
On another note, I’d like to thank whoever wrote out this recipe. Pointing out that the batter “breaks” and that it’s ok if the batter is a little lumpy. Also, that it’s better after a few days is great information when baking during the hectic holidays.
Another great recipe from my favorite, fabulous Fine Cooking magazine!!!!
I made this a few years ago for christmas dinner and it was lovely and moist. I really liked the addition of coriander seed, added a nice lemony perfume to the cake.
My Book Club loved it, they liked the spice. I would use less coriander and allow the other spices to be tasted. The creme anglaise was excellent and easy to make.
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