Gingerbread Cake with Nectarines

Every year I like to make my own birthday cake. There is something lovely about making and having the exact birthday cake you want and having the ability to add your own flare or last minute change that ordering a cake doesn't allow; besides, who eats store bought cake anymore anyway? I'm pretty sure it's just meant to hold the candles and then gets thrown away after the singing and birthday wish is over.

This year I am having dinner with a good friend for my birthday and decided to make cake in a jar to bring along. This worked out well because I have two lovely cakes to enjoy tomorrow after dinner and one large cake to sample today!

Two Pretty Cakes in Jars

Gingerbread Cake with Nectarines

I chose a gingerbread cake and altered the recipe to include fresh nectarines baked in and the result was wonderful. The cake has a light and moist texture that holds together very well. It's not too sweet and the ginger is very noticeable but not overwhelming. The addition of nectarines is quite nice as it gives it some added flavor and texture that cake on its own would be lacking - just like sprinkles would do!

Gingerbread Cake with Fresh Nectarines

Ingredients:

• 1/2 cup butter
• 1/2 cup sugar
• 1 egg
• 1 cup molasses
• 2 1/2 cups all purpose flour
• 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1 cup hot water
• 2 fresh nectarines, cut into 1/4" pieces

Directions:

1. Preheat oven to 350 degrees and spray, or grease and flour, 9" square baking dish (I used two 1 cup jars and 1 8 x 10" Pyrex dish that worked perfectly but the recipe should work fine in most baking dishes as long as you adjust the baking time accordingly).
2. In a small bowl combine all dry ingredients and give it a quick whisk to break up any lumps.
3. In the bowl of a stand mixer, cream butter and sugar together until pale and fluffy. Add the egg and follow with molasses.
4. Slowly stir the dry ingredients into the wet until smooth and incorporated. Once combined you can mix in the hot water.
5. Pour half of the batter into prepared dish(s) and sprinkle diced nectarines over the top. Add the second half of the batter and smooth the top with rubber spatula. 
6. Bake until it smells good and cake tester comes out clean. My 8 x 10" took about 45 minutes and the jars took about 25 minutes. 
7. Serves with ice cream, whipped cream, powdered sugar, fruit glaze, whatever you like! Please don't judge my obvious use of whipped cream from the can. Desperate times call for desperate measures. You know you're guilty too. 

Gingerbread Cake with Nectarines and Cream

Happy Birthday to me... Happy Birthday to me...