Spiced Gingerbread Cake with Fresh Fruit Compote
A tender, warmly spiced gingerbread cake enriched with fresh ginger and lemon zest, served with a vibrant compote of apples, pears, and orange sections simmered in marmalade. Perfect for fall and winter gatherings when you want a comforting dessert that balances sweet and tart flavors. The cake's molasses depth pairs beautifully with the bright fruit topping, creating an elegant yet homestyle dessert that works equally well for family dinners or holiday entertaining.
Ingredients
- 1 ¾ cups all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
may need extra liquid
- ½ cup Land O Lakes Butter, softened
- ½ cup mild molasses
- ½ cup buttermilk
- ⅓ cup brown sugar, firmly packed
- 1 large Land O Lakes Egg
- 1 teaspoon baking soda
- 2 teaspoons fresh gingerroot, finely chopped
- 1 teaspoon lemon zest, freshly grated
- ½ teaspoon salt
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 2 tablespoons Land O Lakes Butter
- 1 large tart cooking apple, peeled, cored, sliced 1/8 inch
- 1 large pear, peeled, cored, sliced 1/8 inch
- ½ cup orange marmalade
- 2 teaspoons lemon zest, freshly grated
- 1 teaspoon fresh gingerroot, finely chopped
- 1 teaspoon lemon juice
- 1 seedless orange, peeled, sectioned
Instructions
- 1
Heat oven to 350°F
- 2
Grease and flour 9-inch round cake pan
- 3
Combine all gingerbread ingredients in bowl
- 4
Beat at low speed, scraping bowl often, until well mixed
- 5
Pour into prepared pan
- 6
Bake 25-35 minutes or until top springs back when touched lightly in center
- 7
Cool 15 minutes then remove from pan
- 8
Melt 2 tablespoons butter in 2-quart saucepan
- 9
Add all remaining fruit compote ingredients except orange sections
- 10
Cook over medium heat, stirring occasionally, 3-4 minutes or until fruit is tender
- 11
Stir in orange sections
- 12
Serve compote over warm gingerbread
Tips
Use room temperature ingredients for the gingerbread batter to ensure smooth mixing and even texture.
The compote sauce will appear thin when cooking but thickens slightly as it cools - this is normal.
For best flavor, serve the gingerbread while still warm with the freshly made compote.
Good to Know
Cover and refrigerate cake up to 3 days. Compote keeps 2 days refrigerated.
Cake can be made 1 day ahead. Make compote fresh for best texture.
Serve warm for optimal flavor. Reheat gently if needed.
Common Mistakes
Don't overmix the batter to avoid tough cake.
Don't overcook the compote - fruit should be tender but not mushy.
Remove cake from pan only after 15 minutes cooling to prevent breaking.
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
may need extra liquid
General Alternatives
FAQ
Can I make this without the compote?
Yes, the gingerbread is delicious on its own or with whipped cream or ice cream instead of the fruit compote.
What if I don't have fresh ginger?
Substitute 1/2 teaspoon ground ginger for each teaspoon of fresh ginger, though the flavor will be less bright.
How long does leftover gingerbread keep?
Covered at room temperature for 2 days or refrigerated for up to 5 days. Wrap well to maintain moisture.