Pear Gingerbread Cake
Thursday, November 19, 2009 at 06:58PM The taste of Christmas comes in many flavours and one of my grown-up favourites is gingerbread.
Rich and complex, most of you probably think of the cookie form of this spicy sweet.
Personally, I prefer it in cake form, preferably with pears. This cake has had several incarnations over the years, and I think this one is the best yet. It was certainly a huge hit at a recent pot-luck lunch.
I'm spending my first holiday season in my new home, and I'm finding it's time for new traditions. I have a feeling by how quickly this one was gobbled up by my family, I'm sure it will become a holiday favourite. Yes, I've made it twice in the last week!
Pear Gingerbread Cake
Topping:
2-3 pears cut into 1/2 inch wedges
1/4 cup butter
1/4 cup brown sugar
Melt butter and sugar in a 10-inch cast iron skillet. Arrange pears in a circular pattern.
1/2 cup butter
1/2 cup brown sugar
1/2 cup molasses
1 egg
1 1/2 cups flour
1 1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp ground cloves
1/4 tsp ground allspice
1 tsp ground ginger
1tbsp ground cinnamon
1/2 cup whole milk
1 tsp vanilla extract
Cream butter and brown sugar. Add in molasses and egg and beat until smooth.
In a separate bowl combine flour, baking powder, soda, cloves, allspice, ginger and cinnamon, mix well.
Stir 1 tsp of vanilla extract into milk.
Add half dry ingredients into butter/sugar mixture. Stir in half the milk. Repeat until all ingredients are well blended
Pour cake batter over pears and bake at 350 F for 30 to 35 min. or until an inserted toothpick comes out clean. Let cool for 15 minutes. Run a knife around the edge of the cake and invert onto a plate.
Let cool to room temperature before serving
Chef's notes: This cake is best when made a day ahead of time. The spices have time to permeate the cake.
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