Add a photo

Ginger-Peach Cake

By: dragonlady5  
"A tangy, moist, peachy cake!"

Rating: This weblink has been rated 2 times with an average star rating of 3.0 Read Reviews (2)

Rate/Review | 43 people have saved this

Prep Time:
25 Min
Cook Time:
50 Min
Ready In:
2 Hrs 30 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 1 - 10 inch Bundt cake
 

Ingredients

  • 2 cups cake flour
  • 4 tablespoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter, softened
  • 1/2 cup white sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon lemon zest
  • 1 tablespoon sour cream
  • 1/2 cup milk
  • 6 fresh mint leaves, thinly sliced
  • 2 fresh basil leaves, thinly sliced
  • 1 tablespoon grated fresh ginger root
  • 6 fresh peaches - peeled, pitted and chopped

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 10-inch Bundt pan.
  2. Sift together the cake flour, baking powder, cinnamon, nutmeg, and salt. Cream the butter and sugar with an electric mixer until light and fluffy. Add the eggs one at a time, beating well. Beat in the vanilla and lemon zest. Add half of the flour mixture and beat on medium speed to combine. Blend in the sour cream and milk; stir in the remaining flour mixture. Fold in the mint, basil, ginger, and peaches and mix until thoroughly combined. Pour the batter into the prepared pan.
  3. Bake in the preheated oven until browned and a toothpick inserted in the cake comes out clean, 50 to 60 minutes. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 178 | Total Fat: 5.4g | Cholesterol: 47mg

ADVERTISEMENT

 

The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 9, 2008 by SunnyByrd Supporting Member (Click to learn more about Supporting Membership)
The flavor of this is fabulous - but it was way too wet, almost pasty. I even reduced the... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 26, 2009 by Alandra 
Unlike the previous reviewer this cake wasn't too moist for me, perhaps because I too thought... MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?