The Lifestyle Magazine of The Eastern Shore
Photo by Jill Jasuta
Ingredients:For the Sponge Cake1 cup all-purpose flour7/8 cup granulated sugar½ tsp baking powder¼ tsp salt½ tsp cream of tartar6 eggs, separated1/3 cup vegetable oil2 Tbsp water2 tsp honey½ tsp vanilla paste
For the Cream6 egg yolks¾ cup granulated sugar2/3 cup milk1¼ cup heavy cream16 oz mascarpone, room temperature½ tsp vanilla paste¼ cup confectioners sugar
For the Syrup½ cup sugar1 cup Kahlua1 cup dark spiced rum1 cup chocolate,
Cake Ingredients
2⅔ cup all-purpose flour
1 cup light brown sugar, firmly packed
1½ tsp baking powder
½ tsp baking soda
1 tsp salt
1 Tbsp ground ginger
1 Tbsp ground cinnamon
½ tsp nutmeg
½ tsp allspice
½ tsp ground cloves
12 Tbsp unsalted butter, melted
½ cup vegetable or canola oil
¾ cup unsulphured molasses
3 large eggs (room temperature preferred)
1 Tbsp vanilla extract
1 cup sour cream
⅓ cup very hot water
Frosting Ingredients
8 oz cream cheese,
Ingredients1½ sticks butter, softened¾ cup packed brown sugar⅔ cup molasses1 large egg1 tsp vanilla extract3¼ cup flour1 Tbsp ginger, ground1 tsp baking soda1 tsp cinnamon½ tsp cloves, ground¼ tsp nutmeg½ tsp saltSugar cookie icingSprinkles
DirectionsIn a large bowl, beat butter, brown sugar and molasses until fluffy, about 2 minutes. Add egg and vanilla and beat until combined.
SoDel Concepts dessert master Dru Tevis shares a favorite recipe using fresh, locally sourced peaches
Recipe by Dru Tevis, SoDel Concepts | Photography by Pamela Aquilani
The smell of ripe peaches tells you it’s summer — and the Eastern Shore is abundant with sweet and tasty opportunities to transform ordinary recipes into mouthwatering, seasonal favorites. Dru Tevis,