Sylvia, made the gingerbread cake with carmelized pears tonight.

[Marg CDN]

It's good (just took a slice).

I don't have the energy to make a creme anglaise but if I did, I'd make the cake again with more ginger. Otherwise, it's just fine as it is.

Thanks for the recipe.

http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=68582

 

[sylvia]

Marg, glad to learn that you enjoyed the cake. I've decided to make it for Sunday's gathering

with friends. What do you think about making it a day ahead or should I make it Sunday morning?

There are some lovely recipes on the LCBO site. Today I made the Victorian Orange Cake from there. It benefits from some sitting.

Cheers!

 

[Marg CDN]

Ya, I love those mags. The current issue is just huge! So, tomorrow I'll

try it to see if it is better the next day.

Here's another comment. When I was making it, I considered putting in an extra egg. I like cakes to be moist. I wish I had.

 

[sylvia]

Thanks for the tip. The recipes says the batter is thick and an extra egg would lighten it.