Скачать или смотреть QUINCE GINGERBREAD UPSIDE-DOWN CAKE | Holiday Dessert Feature

Be still my holiday heart! We fell head-over-heels in love with this QUINCE GINGERBREAD UPSIDE-DOWN CAKE and so will you.

Get ready for a rich, fragrant and super moist gingerbread cake that will be the perfect end to your next fun and festive holiday meal.

Before we get into the key points of this superior upside-down cake recipe, a reminder: PIN this recipe to your favourite dessert and holiday boards - you’ll make it again (and again), we promise. It’s probably a good idea to also BOOKMARK this page and SHARE with your friends. Finally, don’t forget to snap a pic of your finished creation and post it on one or more of your favourite SOCIALS using #weekendatthecottage.

Let’s make QUINCE GINGERBREAD UPSIDE-DOWN CAKE!

QUINCE
I’ll give you this option from the outset - feel free to swap the quince for pear if you have to, BUT (and I’ve got a big but, lol!), only if you can’t find quince. Make finding this fresh fruit your mission, and you’ll enjoy a tasty reward.

The photo of this unique, flavourful fruit appears to the left, but head HERE to learn more from the Wiki article about quince.

Things I’ve learned about quince over the years? Place it on a sun-drenched windowsill for a few days to enjoy its blossoming, heady fragrance. Biting into its raw flesh might be a bit chalky and gritty, but it has an incredibly unique taste similar to how a rose smells (true!). Cook the quince as directed for this recipe, stealing one cooked slice from the buttery, sugared pan. Try it and savour that flavour – isn’t it astounding?

GINGERBREAD
We specifically set out to craft a dessert for an old-fashioned gingerbread cake recipe. Most of the recipes we looked at, including a dog-eared card in mom’s recipe box, seemed light on the flavour quotient. We decided to make something that really pushed the spice profile.

After testing the recipe, we decided the holidays are the perfect time to go big and bold – ‘tis the season to impress. We boosted the quantities of ground spices, added more butter (hello, nothing wrong with that), and kept to the original premise of making a dark brown sugar cake recipe. These three things make for a richly flavoured and moist cake.

Last thing is about the type of molasses we used; light molasses doesn’t deliver colour while blackstrap tastes a bit too caramelized. We settled on unsulphured dark molasses, which really gives this dessert distinctive gingerbread flavours.

UPSIDE-DOWN CAKE
We promised an upside-down cake after all, but even we didn’t know we were about to create the best ever upside-down cake! There is something magical and dramatic about inverting this still-hot cake onto a gorgeous presentation plate and slowly lifting the pan away.

Please, DO NOT miss two important moments: when the cake’s aromas first waft up after lifting the pan, and your first glance at the beautiful and appetizing upside-down cake. It’s all quite fab!

Final thought on the service of this gingerbread cake is to keep it simple. A dollop of sweetened whipped cream and a little sprinkle of ground spices is all you need. This soon-to-be favourite dessert also goes the distance – we estimate you’ll easily be able to serve 12 guests, if not 16. For full effect, schedule accordingly – it’s best enjoyed still warm.

QUINCE GINGERBREAD UPSIDE-DOWN CAKE – making your holiday dessert course extra special. Season’s greetings!

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