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5 from 4 votes

Ginger Cake with Mango and Brandy Glaze

inspired by David Lebovitz
Course: Dessert
Author: Dan from Platter Talk


  • for the cake
  • 4 ounces candied ginger
  • 1 cup light molasses
  • 1 cup sugar
  • 1 cup vegetable oil
  • 2 1/2 cups flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1 cup boiling water
  • 2 teaspoons baking soda
  • 2 eggs at room temperature, lightly beaten
  • for the mango and brandy glaze
  • 2 mangoes peeled
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons butter
  • 1/4 cup sugar divided
  • 2 ounces brandy
  • 1/4 cup cream


  • for the cake
  • Position the oven rack in the center of the oven.
  • Preheat the oven to 350°F.
  • Line a 9 by 3-inch round cake pan or a 9 1/2 inch spring form pan with a circle of parchment paper.
  • Using small food processor, finely chop candied ginger.
  • Combine molasses, sugar, and oil in medium size mixing bowl
  • In separate bowl, add flour, cinnamon, cloves, and baking soda.
  • Add boiling water into the molasses mixture and stir in ginger.
  • Introduce dry ingredients, a little at a time, into the batter.
  • Add eggs and continue stirring until thoroughly combined.
  • Pour batter into prepared pan and bake for 1 hour or until a toothpick inserted into the center comes out clean.
  • Allow to cool in pan for 30 minutes.
  • Remove cake from pan and peel off the parchment paper.
  • [b]for the mango and brandy glaze
  • Peel and slice mangoes, lengthwise, into 1/3 inch thick slices.
  • Place on plate and drizzle lemon juice over them and set aside.
  • Melt butter over medium heat, in large saute pan, add 1/2 of sugar.
  • Place mango slices in single layer and sprinkle remaining sugar over them.
  • Saute lightly for 5 to 7 minutes to soften mango slices.
  • Use tongs or slotted spoon to remove mango slices and set aside, reserve juices in pan.
  • Take 1/4 of mango slices and and chopped finely in food processor, set aside.
  • Add brandy and cream to pan of juices, increase heat and stir until mixture reduces to a brown, caramel colored sauce.
  • Arrange mango slices in circular fan patter around top of cake.
  • Place 1/2 chopped mango in center of cake and add remaining 1/2 to sauce and stir.
  • Drizzle sauce over top and sides of cake.
  • Top with optional whipped cream or creme fraiche.


For a bolder ginger flavor, use 4 oz fresh peeled ginger in place of the candied ginger.
If the top of the cake browns too quickly before the cake is done, drape a piece of foil over it and continue baking.
Run a knife around the edge of the cake to loosen it from the pan before removing.
Mangoes should be ripe, but still firm (and over-ripe).