Apr 18, 2009

molasses-gingerbread cake with cream

I recently made this yummy cake from Food & Wine Magazine, April 2009. Each month when I receive my subscription I immediately turn to the back page to see what delectable treats are featured. I couldn't resist trying this one. The recipe calls for whipped cream made from mascarpone cream and confit orange peel, however I just used regular whipping cream and a bit of cinnamon for mine. Enjoy! My mouth is watering just looking at this picture again...too bad mine is all gone.

(photography by: alison clayshulte)

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