Gingerbread Recipes

Gingerbread Cake with Hot Peach Compote

1/4 cup margarine, softened
1/2 cup brown sugar, packed
2 eggs
1 tsp. baking soda
2 1/4 cups flour
1 1/2 tsp ginger
1 tsp cinnamon
3/4 cup boiling water
1/4 tsp salt

Combine molasses and boiling water. Stir well. Combine brown sugar, baking soda, salt, flour and spices. Add the molasses mixture to dry ingredients. Mix well. Add eggs and margarine. Beat thoroughly. Pour into a well greased and lightly floured Bundt pan. Bake at 350F for 30 - 35 minutes or until the cake springs back when pressed gently. Cool the cake in pan for 10 minutes. Serve warm with Peach Compote and whipped cream.

Peach Compote:

1 - 14 oz can sliced peached, partially drained

In saucepan melt margarine. Add sugars, orance juice and lemon juice. Stir over medium heat until mixture bubbles. Stir in the peaches and remaining juice. Simmer uncovered over medium heat for 5 minutes. Stir in the cornstarch plus peach juice. Cook over medium heat for 3 minutes until thickened and no taste of starch remains. Serve over individual cake slices.

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