Peach-Filled Gingerbread Recipe

Peach-Filled Gingerbread Recipe
Peach-Filled Gingerbread Recipe photo by Taste of Home
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Peach-Filled Gingerbread Recipe

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The peaches really complement the cake. It's been a favorite dessert for a long time in our family.
MAKES:
9 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min. + cooling
MAKES:
9 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min. + cooling

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

Nutritional Facts

1 slice: 293 calories, 11g fat (7g saturated fat), 51mg cholesterol, 323mg sodium, 46g carbohydrate (26g sugars, 2g fiber), 4g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Peach-Filled Gingerbread in Country October/November 2004, p49

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