Whiskey-ginger cake with pear salad from Smoke & Pickles: Recipes and Stories from a New Southern Kitchen by Edward Lee

  • buttermilk
  • coconut milk
  • cake flour
  • fresh ginger
  • ground ginger
  • limes
  • confectioner's sugar
  • light brown sugar
  • whiskey
  • Anjou pears
  • cream cheese
  • eggs
  • grapeseed oil
  • butter

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rutikazooty on September 20, 2020

    DKennedy made this for a dinner. The cake was delicious and much better than a carrot cake type cake. Frosting was also good.

  • DKennedy on September 20, 2020

    Made this for the second night of Rosh Hashana (outdoor, social distance dinner). Susan & Amy made two other courses. Outstanding. Used two 8" pans on mid shelf of oven set at 325 for 45 minutes. They were not cooked through and I was on my way out the door so I heated the oven to 340, then turned it off and let it continue to cook in the still warm oven until my return, about 45 minutes later. That did the trick. Next time, allow for more time or cook on convection mode. Modifications: Cake: Upped the amount of fresh ginger (about twice the amount, using fresh young ginger and mature ginger. Frosting Modifications: Used 3 sticks butter and 1 stick cream cheese. Added lemon juice and lemon zest to the frosting. Used 1/2 the amount of whiskey called for. The original frosting recipe would have been sickeningly sweet and very rich. I liked the tart contrast. Topped with lime zest, flowers and Asian pear (couldn't find regular pears). Regular pears would have been a better match.

  • hillsboroks on January 18, 2016

    I have wanted to make this cake since I first saw a photo of it online. But the finished result wasn't as intensely flavored as I expected. The cake recipe does not call for any salt and uses unsalted butter. Next time I would add at least 1/2 teaspoon salt and up the amount of ground and fresh grated ginger. The frosting was good but again was a bit bland and was quite sweet. In the future I think I would substitute 4 oz. of cream cheese for 4 oz. of the butter to add a bit more flavor. The cake bakes up extremely high and nearly went over the edges of my two 8 inch pans. I think you could easily make this in two 9 inch pans or three 8 inch pans. With the huge amount of frosting the recipe makes I ended up splitting the layers in half to make a 4-layer cake. The lime zest on top plus the lime-pear salad are essential for zipping up the flavor. I put the lime-pear salad in a separate bowl and served it with each slice. It has a lovely fine crumb.

  • crandall57 on March 09, 2015

    Moist and delicious. Perfect with a good whiskey.

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