Peach Ginger Cake

Peach Ginger Cake 1


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Yields or Serves:  

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Peach Ginger Cake


2 Cups Unbleached Flour

2 Tablespoons Baking Powder

1 Teaspoon Salt

½ Cup Softened Butter

1 ¼ Cups Sugar

3 Large Eggs

1 ½ Teaspoons Vanilla Extract

1 Pint Ciao Bella Peach Ginger Sorbet

Frost With Classic Butter Frosting

Preheat oven to 350° F.  Grease and flour two 8 inch round cake pans. 

In a medium bowl, stir flour, baking powder and salt.  In a large bowl, with a mixer at medium speed, beat butter and sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Beat in vanilla.  Reduce speed to low; add flour mixture alternately with Peach Ginger Sorbet, beginning and ending with flour mixture. Beat just until smooth, frequently scraping bowl with rubber spatula.  Divide batter between prepared pans; spread evenly.  Bake for about 30 minutes or until done (toothpick inserted in center comes out clean).  Remove from oven and cool in pans on wire racks for 10 minutes.  Run a thin knife around layers to loosen from sides of pans.  Invert onto racks to cool completely. 

Prepare Classic Butter Frosting.  Place one layer, rounded side down, on a cake plate.  With a narrow metal spatula, spread 2/3 cup frosting over layer.  Top with second layer, rounded side up.  Spread remaining frosting over side and top of cake.  Serves 12


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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