This cake is from the Hands On Gourmet dessert archive. It was originally on an Indian menu and overtime it's been adapted in many different ways.
This version has homemade peach ice cream, raspberry whipped cream, and glazed blueberries.
Hands on Gourmet Brown Sugar Ginger cake recipe
Serves 10 people
Ingredients
For the Cake
3/4 cup molasses
3/4 cup sour cream
1/2 pound unsalted butter, melted
1 cup brown sugar
4 eggs
2 tablespoons ginger, grated fine
1/4 cup lemon juice
2 teaspoons lemon zest
4 cups flour
2 teaspoons baking soda
1 teaspoon salt
To Garnish
fresh fruit, whipped cream
Special Equipment
Ramekins
Instructions
For the Cake
Whisk together the molasses, sour cream, butter, lemon juice and zest, eggs, brown sugar and ginger until smooth. Sift in the dry ingredients and stir batter until just combined. Bake in buttered ramekins at 325°F for 15 minutes or until dry in the center.
To Serve
Top with whipped cream and fresh fruit like Troy Farms nectarines, Frog Hollow peaches, or Knoll Farm figs.
