November 2, 2011

1940s Gingerbread Peach Cake is a cold weather winner

Day 306 of Vintage 365


With Halloween fresh in our minds and, for many, scads of candy still in the house, you might not be in the mood for a cloyingly sweet dessert at the moment, yet would still like to have something lovely to serve your family or guests after dinner in the coming days.

At this time of the year, though most fruits have passed their peak season, one can still avail of autumn specialities like apple, pears, and citrus fruits (many of which are just starting to come into their own as winter approaches).

However, if you're not quite ready to forget the flavours of the warmer months quite yet, there's always options like frozen and canned fruit to help see you through until spring's return. Today's delightful 1940s recipe for Peach Gingerbread Cake calls a mere four ingredients (including canned peaches), yet is nothing short of fantastic!

Straddling the culinary realms of summer, thanks to the juicy peaches, and winter - with the inclusion of fragrant spices that marry to create the distinct taste of gingerbread - this recipe is one that can be whipped up in minutes and on the table under and hour, making it perfect for busy autumn nights and weekends.

{Charming and very delicious sounding 1940s Gingerbread Peach Cake recipe via curly-wurly on Flickr.}


If you have a little more time on your hands and feel so inclined, you can always use your favourite homemade gingerbread recipe, here. Likewise, you're free to add anything you fancy to this delicious cake, from extra cinnamon to nuts (walnuts or almonds would both be such a nice touch). You could forgo the whipped cream and get a bit more decadent with a cream cheese or buttercream frosting if you wanted - dark or white chocolate ganache would be another scrumptious option, too.

Thanks to its presentation, the lush peach slices tumbling down over the cake, this dessert is one that instantly looks beautiful and is perfect for serving guests at tea or simply enjoying with your honey in front of a crackling fire.

Sweet, but not saccharine, this wonderful gingerbread cake is a great store cupboard ingredient staple that will serve you well all through the frosty months that lay ahead.


  1. Happy Wedesday, my sweet friend. I am so glad I "met" you. Your blog really is one of the delights of my day.

    This is a definite must-try dessert in our house. We LOVE gingerbread, and wouldn't you know it, I have some of my own freshly-canned peaches. (I have 3 peach trees, including one that is a late-harvest variety, so I just canned those about 2 weeks ago.) As for foregoing the whipped cream...absolutely not! That would be my favorite part.

    On that note, do you ever go to Starbucks? I rarely do because I don't like coffee. But I can do their pumpkin spice latte, so I get one every now and then. They usually ask, "Whipped cream on that?" I want to respond, "DUH!!!" Of course, I don't say that. I'm too courteous to do that, but I say, "Yes, please. That's the best part!" So, I will be putting whipped cream---the real stuff, not Cool Whip---on my cake.

    Thanks for sharing a great recipe and a beautiful vintage ad.


  2. Hi Dear Jessica, this recipe really looks worth trying, summer or winter. I will let you know when I make it..... and of course give you a report. I hope that you have a wonderful day,