Ginger cake with pecan ice cream
- January 2011
- Serves 12-16
- Takes 20 minutes to make, 50 minutes to cook, plus freezing
This sweet, gingery, maple-scented cake makes a wonderful pudding to follow a warming, celebratory meal.
- 24.4g (12.8g saturated)
- 44.7g (28.8g sugar)
This will taste even better 2-3 days after it’s baked. Make it in advance and store in an airtight container. To serve, wrap in foil and warm in a medium oven.
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