How sweet it is… desserts abound.


Caramel iced ginger cake.


Topped with chopped sugared ginger morsels.


Moist and spicy – and GONE!

I saw a picture on Pinterest- looked for the recipe on Google- and made up a

cake to my own liking!


3/4 cup light brown sugar

1 1/4 cup AP flour

1/2 tsp baking soda

3/4 tsp baking powder

1/4 tsp salt

2 tsp ground ginger

1 tsp cinnamon

1/2 tsp ground nutmeg

3/4 cup butter- room temp.

2/3 cup buttermilk

Preheat oven to 350 degrees F

Spray a bundt pan (10 in.) with baking spray or butter and flour it.

Put butter and sugar in mixing bowl and beat together until smooth, add spices, and then alternate

the dry ingredients (whisk them together first) and the wet ingredients ( beat eggs, whisk in buttermilk)

until mixture is smooth and creamy looking – about 2 minutes on medium speed.

Pour or spoon into prepared pan and bake for 30-35 minutes- it will spring up when lightly touched or

you can stick it with a toothpick and it will come out clean.  Allow to cool in pan for 10-15 minutes and then

turn over onto a wire rack.  Cool completely.

Caramel Topping-

1/4 cup butter

1/2 cup light brown sugar

2 TBS milk

3/4 cup 10x- confectionary sugar

Put everything but the 10x sugar in pan and heat until sugar is dissolved- stirring . Bring to a boil , then reduce

heat and simmer- 2 minutes.  Remove from heat and whisk in 10x sugar until smooth.  Put into icing bag when almost

cool and cover top of cake.  Sprinkle chopped crystalized ginger on top.



And a black raspberry Pavlova  So totally scrumptious!



Meredith sent me an egg.  A Pavlova Magic egg!  And some passionfruit pulp-

but I haven’t decided on its final use yet.

The egg however – had powdered egg whites- the instructions called for

water and sugar and a mixer.  I made the meringue – baked it and then got

out the whipping cream and black raspberry jam.  This was so good.  If you live

in Australia and can just pick one of these magic eggs off the shelf- try it.

(Of course if you have chickens and a great many eggs to use- just do it from scratch)

Me- I liked the MAGIC!





And the Pavlova is fantastic!

16 thoughts on “How sweet it is… desserts abound.

  1. I’m not sure what I did to get that gigantic flour measurement line- until I figure out what I’m doing, please disregard the emphasis this brings to mind. :/

  2. Heidi, both desserts look delicious! You are a great baker and chef. I enjoy eating what you make. You are able to make the food have an artistic touch, so not only is the food good for you and tastes good, but it can bring pleasure to the eye as well.

  3. Heidi that ginger cake looks fantastic. Moist and spicy just as all good ginger cakes should be 🙂

    (I couldn’t find your blog for the past week, so I’m glad you are back, and sorry to hear there have been a few problems.)

    • The theme I was using on my blog broke down for reasons I’m not aware of and I didn’t realize it until I put up this last post that I wasn’t getting any visitors. So I’ve changed up the theme ( or my nephew actually did it for me) and now I’m back in business. 🙂
      The ginger cake is really good and it makes a very nice presentation- I am going to be making it a lot in the future.
      Thanks for looking for me, Brydie- that makes me very happy!

  4. Heidi, so nice to see you back – I was getting worried! Love the new blog look! Those Pavlova magic eggs have been around as long as I can remember. And that caramel cake looks wickedly good!

    • Thanks, Celia!
      I’m still going to try to fix the header to my own interests- although the snow looks so wonderfully cool after our hot temps that I’m enjoying it right now!
      I am new to Pavlovas. And that magic egg really did work at a time when I was low on eggs. This was so good- I am just enjoying an easy dessert! 🙂

  5. Heidi, you have been busy. That ginger cake looks great, I love using buttermilk in cakes. The icing is clever. A local bakery sells a cake using that sort of icing for a ‘dog shaped’ cake, it looks so cute. Pavlovas are always a big hit here, especially with passionfruit. No one seems to tire of them.

    • I like spicy cakes. This one was very good- although I could have used a little more sharp spice- and the icing was so easy. I saw a cake using this style icing and decided to give it a try.
      I’m new to Pavlovas- I’ve been seeing them on Celia’s and Brydie’s blogs and finally decided to make them. I really like the texture and the chance to highlight fruit. In fact, I like them better than a trifle- the ladyfingers are a lot heavier than the meringue.
      Thanks for stopping by, Christine.

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