When I told Mom I was thinking of making gingerbread cake, she told me she wasn’t a fan. Which didn’t surprise me a bit. She’s very spice-averse, particularly the warm spices: cloves, nutmeg, ginger. (However, she doesn’t realize that in the past several years she’s become much more tolerant of them. Don’t tell her I told you!)
Then Mom said something that set off happy little bells in my head.
“My mom used to make gingerbread and it was the best thing ever with canned peaches and whipped cream on top.”
Speak of the fruit-devil! I had just opened up a jar of peaches the other day and they had me hooked. They have me hooked. We’d just canned peaches again last summer and I vowed to actually eat them this winter. Damn, nothing better than home-canned peaches in February.
Now, toss those luscious, home-canned peaches atop moist, whole-grain gingerbread? Spray some fun canned whip cream on top?
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