Tuesday, October 27, 2009

Gingerbread Cake with Pears

Gingerbread, studded with chunks of pear.

This was in the October 2008 issue of Gourmet. I must have missed it, because when I saw someone post on it the other day, it immediately jumped to the top of the "Cakes to Try" list.

The recipe calls for one pear. I used two and I think that worked better. Make sure to check on it every few minutes as it nears the end. The recipe calls for it to bake for 35 minutes. Some other reviewers said it took less time, more like 30, in their ovens, but in mine it took 45. I really think I need to get that oven recalibrated.

From Gourmet, October 2008

Eat Rating: Delicious. Very subtle flavors of ginger, molasses and pear.
Difficulty: Easy

1 1/2 cups flour (LN: I used 1/2 cup whole wheat and 1 cup all-purpose)
1 tsp baking soda
1/2 tsp cinnamon
1/8 tsp allspice
1/4 tsp salt
1/2 cup butter
1/4 cup water
1/2 cup brown sugar
1/2 cup molasses
3 large eggs
1/4 cup peeled, grated fresh ginger (LN: I ran out of fresh ginger, so instead used 3 tbsp of ginger paste)
2 Bosc pears, peeled, cored and chopped

Preheat the oven to 350 degrees and grease a 9-inch round cake pan.

Combine the dry ingredients, flour, baking powder, spice and salt in a small bowl and set aside.

In a small saucepan, heat the water and butter until the butter is melted. Set aside

In a large bowl or Kitchenaid, beat brown sugar and molasses until well combined. Add in the eggs, one at a time, beating between each addition. Gradually add the flour mixture, about 1/2 cup at a time, beating well. Add the ginger and melted butter. Beat again just until combined.

Pour the cake batter into the prepared pan, then sprinkle with the chopped pears. The pears will sink to the bottom of the cake while it cooks.

Bake for 35 minutes, checking frequently as it nears the end by inserting a toothpick. Once baked, remove from oven and cool on a wire rack for 20 minutes. Remove from pan, cool completely. When ready to serve, you can warm slightly by placing in the oven for 5 minutes or serve at room temperature.

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