Molasses Spice Cake with Quince, Burnt Orange Caramel, and Maple Mascarpone Cream


Preparation info

  • Difficulty


  • Makes



Appears in

America's Best Chefs Cook with Jeremiah Tower

America's Best Chefs Cook with Jeremiah Tower

By Jeremiah Tower

Published 2003

  • About

You will need 6 buttered 6-ounce ramekins for these individual cakes.


Spice Cake

  • 2 oven-dried quinces, sliced and rolled in sugar (see Oven-Dried Pears)
  • ½ cup fresh ginger, peeled, finely chopped
  • ¾ cup molasses
  • 112 cup milk
  • ¼ cup freshly squeezed orange juice, strained
  • 2 tablespoons brandy
  • 8 tablespoons butter (1 stick)
  • cup sugar
  • 2 eggs, beaten
  • 2 cups all-purpose flour
  • teaspoons baking soda
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • teaspoon ground cloves

Burnt Orange Caramel

  • 1 cup freshly squeezed orange juice
  • 1 cup sugar

Maple Mascarpone Cream

  • 1 cup mascarpone
  • ½ cup heavy cream
  • ¼ cup pure maple syrup


Preheat the oven to 350°F.

Line the bottoms of six 6-ounce ramekins with the sugared, cooked quince. Mix the ginger, molasses, milk, orange juice, and brandy in a bowl.

Cream the butter and sugar in a mixer at medium speed until the sugar is dissolved and the mixture is smooth. Add the eggs and blend well.

Mix the flour, baking soda, salt, cinnamon, and cloves together in a bowl. Mix at low speed into the butter and sugar mixture, then mix in the molasses-milk until well incorporated.

Pour the batter into the ramekins and put them on a baking sheet in the oven. Bake for 15 minutes. Remove from the oven and unmold onto serving plates.

While the cakes are in the oven, make the burnt orange caramel and maple mascarpone cream: Cook the orange juice and sugar in a saucepan over medium heat until it is a dark caramel. Then, separately, mix together the mascarpone, heavy cream, and maple syrup.

Spoon the orange caramel around the warm cakes and drizzle the maple cream on top.