Peach-Filled Gingerbread Recipe

Peach-Filled Gingerbread Recipe photo by Taste of Home

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The peaches really complement the cake. It's been a favorite dessert for a long time in our family.

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Peach-Filled Gingerbread Recipe

Prep: 20 min. Bake: 30 min. + cooling

Yield: 9 Servings

20 30 50

Ingredients

1/2 cup butter, softened
1/2 cup sugar
1 egg
1/2 cup molasses
1/2 teaspoon unsweetened instant tea
1/2 cup water
1-2/3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1/4 teaspoon salt
2 teaspoons grated orange peel
4 medium peaches, peeled and sliced
Whipped cream

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and molasses. Dissolve tea in water. Combine the flour, baking soda, ginger and salt; add to creamed mixture alternately with tea, mixing well after each addition. Stir in peel.
Pour into a greased 9-in. square baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Just before serving, cut cake horizontally into two layers. Spoon peaches over bottom layer; replace top layer. Cut into individual servings; top with whipped cream. Yield: 9 servings.

Nutritional Facts 1 serving (1 slice) equals 293 calories, 11 g fat (7 g saturated fat), 51 mg cholesterol, 323 mg sodium, 46 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Peach-Filled Gingerbread in Country October/November 2004, p49