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Gingerbread Pear Cake

Food Network Canada
YIELDS
8 servings
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Ingredients

Syrup

2
Tbsp unsalted butter
4
Tbsp brown sugar
2
Tbsp maple syrup
½
tsp cinnamon

Pears

3
pear
½
cup white wine
½
cup water
1
cup sugar
1
stem ginger

Cake

¼
cup unsalted butter, room temperature
½
cup sugar
¾
tsp baking soda
½
cup molasses
1 ½
cup all purpose flour
½
tsp baking powder
1
tsp cinnamon
1
tsp ground ginger
¼
tsp ground cloves
¼
tsp salt
¾
cup boiling water
1
egg
¼
cup crystallized ginger, diced
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Directions

Step 1

Butter and line a 9-inch springform pan with parchment paper.

Step 2

Heat butter, brown sugar, maple syrup and cinnamon until bubbling. Pour into pan and swirl to coat.

Step 3

Peel pears and cut into eighths lengthwise and place in a small pot. Cover with wine, water and sugar.

Step 4

Peel ginger and slice into large pieces. Place in pot, cover pears with a piece of parchment and bring up to a simmer. Turn heat down slightly and cook until pears are tender, about 10 minutes.

Step 5

Remove from heat, drain and arrange pears, small points in the center around the pan.

Step 6

Preheat oven to 350 F.

Step 7

Cream together butter and sugar. Separately combine baking soda and molasses.

Step 8

In another bowl, sift flour with baking powder, spices, and salt. Stir molasses into butter mixture. Add flour mixture and boiling water alternately, mixing well after each addition. Beat in egg and stir in crystallized ginger.

Step 9

Scrape batter over pears and spread gently to level. Bake for 35-40 minutes, until a tester inserted in the center of the cake comes out clean. Allow to cool for 20 minutes.

Step 10

Undo springform pan and peel off parchment. If cake has risen in the center, you can trim off a bit, so that it sits flat on the plate. Turn cake onto serving plate and peel parchment off the top. Serve warm or at room temperature.

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