In the modern cake, the spice of the ginger combined with the tang of the cherries is reminiscent of an English fruitcake, but the texture is more like the interior of a moist, high-quality scone. It is incredibly flavorful and comforting—the perfect baked good to consume by a fire on a brisk winter day.

For the Cake:

• ¾ cup firmly packed brown sugar
• ½ cup unsalted butter, softened
• ½ cup sour cream
• 2 eggs
• 1 teaspoon vanilla
• 1½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ teaspoon ground ginger
• ½ cup dried cherries, coarsely chopped
• 3 tablespoons candied ginger, diced
• ¼ cup pine nuts

For the Topping:

• ¼ cup firmly packed brown sugar
• 3 tablespoons unsalted butter, chilled
• 2 tablespoons candied ginger, diced
• 1 tablespoon flour

For the Icing:

• ½ cup confectioners’ sugar
• 1 to 2 teaspoons milk or cream

Instructions:

Preheat the oven to 350°F. Grease and flour a large angel-food cake pan.

In a large bowl, using a hand mixer (or in the bowl of a standing mixer), beat the brown sugar and butter together at medium speed, scraping the bowl often, until completely combined. Add the sour cream, eggs, and vanilla, and continue beating until well mixed. Reduce the speed to low and gradually add the flour, baking powder, salt, and ginger. Beat well. Using a wooden spoon, stir in the cherries, candied ginger, and pine nuts. Pour the batter into the baking pan and smooth it out.

In a separate bowl, mix together the brown sugar, cold butter, diced ginger, and flour. The mixture should be crumbly, and a food processor can help with this immensely. Sprinkle the mixture evenly over the top of the cake and bake it for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean and the topping is golden brown. Let the cake cool for a short time in the pan, then transfer it to a rack.

In a small bowl, combine the confectioners’ sugar and enough milk or cream to achieve the desired glazing consistency. Drizzle the glaze over the cooled cake, and serve.