Gingerbread Pear Cake Recipe
Servings: 8
Ingredients
- 2 Tbsp. unsalted butter
- 4 Tbsp. brown sugar
- 2 Tbsp. maple syrup
- 1/2 tsp cinnamon Pears
- 3 x pear
- 1/2 c. white wine
- 1/2 c. water
- 1 c. sugar
- 1 x stem ginger Cake
- 1/4 c. unsalted butter, room temperature
- 1/2 c. sugar
- 3/4 tsp baking soda
- 1/2 c. molasses
- 1 1/2 c. all purpose flour
- 1/2 tsp baking pwdr
- 1 tsp cinnamon
- 1 tsp grnd ginger
- 1/4 tsp grnd cloves
- 1/4 tsp salt
- 3/4 c. boiling water
- 1 x egg
- 1/4 c. crystallized ginger, diced
Directions
- Butter and line a 9-inch springform pan with parchment paper.
- Heat butter, brown sugar, maple syrup and cinnamon till bubbling. Pour into pan and swirl to coat.
- Pears:Peel pears and cut into eighths lengthwise and place in a small pot. Cover with wine, water and sugar.
- Peel ginger and slice into large pcs. Place in pot, cover pears with a piece of parchment and bring up to a simmer. Turn heat down slightly and cook till pears are tender, about 10 min.
- Remove from heat, drain and arrange pears, small points in the center around the pan.
- Cake:Preheat oven to 350 F.Cream together butter and sugar. Separately combine baking soda and molasses.
- In another bowl, sift flour with baking pwdr, spices, and salt. Stir molasses into butter mix. Add in flour mix and boiling water alternately, mixing well after each addition. Beat in egg and stir in crystallized ginger.
- Scrape batter over pears and spread gently to level. Bake for 35-40 min, till a tester inserted in the center of the cake comes out clean. Allow to cold for 20 min.
- To Assemble:Undo springform pan and peel off parchment. If cake has risen in the center, you can trim off a bit, so which it sits flat on the plate. Turn cake onto serving plate and peel parchment off the top. Serve hot or possibly at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 226g | |
| Recipe makes 8 servings | |
| Calories 473 | |
| Calories from Fat 85 | 18% |
| Total Fat 9.7g | 12% |
| Saturated Fat 5.75g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 293mg | 12% |
| Potassium 491mg | 14% |
| Total Carbs 93.33g | 25% |
| Dietary Fiber 3.1g | 10% |
| Sugars 65.02g | 43% |
| Protein 3.73g | 6% |
