GINGER PEAR CAKE
Provided by Food Network Kitchen
Categories dessert
Time 1h20m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Position a rack in the center of the oven and preheat to 325 degrees F. Lightly spray a 9 by 13 by 2-inch baking dish with vegetable cooking spray. Line the pan with parchment or waxed paper.
- Melt 2 tablespoons of the butter in a medium skillet over medium-high heat. Add the pears and cook, stirring occasionally, until golden brown, about 7 minutes. Stir in 1 tablespoon of the brown sugar and 1 teaspoon of the pumpkin pie spice and remove pan from the heat.
- Whisk the flour, ginger, the remaining 1 teaspoon of pumpkin pie spice, baking soda, baking powder, and salt in a large bowl.
- In another bowl, whisk the milk, molasses, and remaining brown sugar. Add the eggs and whisk until smooth. Use a spatula to stir the molasses mixture into the dry ingredients to make a thick liquid batter.
- Heat the water and remaining 2 tablespoons butter in a small saucepan until just boiling. Whisk the hot water into to the batter until just combined. Stir in the pears. Pour the batter into the prepared pan. Bake in the center of the oven, until a toothpick inserted into the center comes out clean, about 40 minutes.
- Cool cake in the pan on a rack. Cut into 12 squares. Dust with confectioners' sugar before serving, if desired.
Nutrition Facts : Calories 193 calorie, Fat 5 grams, SaturatedFat 3 grams, Carbohydrate 35 grams, Fiber 1 grams, Protein 3 grams
DARK GINGERBREAD PEAR CAKE
Provided by Maggie Ruggiero
Categories Cake Mixer Ginger Brunch Dessert Bake Picnic Quick & Easy Pear Spice Fall Potluck Molasses Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 (9-inch) cake
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F with rack in middle. Butter and flour a 9-inch cake pan, knocking out excess.
- Whisk together flour, baking soda, cinnamon, allspice, and salt.
- Melt butter with water.
- Beat together brown sugar and molasses with an electric mixer until combined. Add eggs 1 at a time, beating well. Beat in flour mixture at low speed until just combined. Add butter mixture and ginger, beating just until smooth. Pour into cake pan.
- Peel pear and cut into 3/4-inch pieces. Scatter over batter. Bake until a wooden pick inserted into center comes out clean, about 35 minutes. Cool slightly.
STICKY PEAR & GINGER CAKE
This is a cross between a sticky toffee pudding and a ginger cake. Serve warm with ice cream or cream as a dessert
Provided by Sara Buenfeld
Categories Afternoon tea, Dessert, Treat
Time 2h30m
Number Of Ingredients 14
Steps:
- Put the chopped dates in a pan with the milk, butter, ginger preserve and dark muscovado. Heat gently until the butter has melted and the mixture starts to bubble round the edges of the pan. Stir well and set aside for 1 hr to cool.
- Heat oven to 180C/160C fan/gas 4. Line the base of a buttered 23cm springform tin with baking parchment. Peel and chop the pears into large chunks. Mix the flour, chopped pecans and bicarb with the spices, then stir into the cooled date mixture with the eggs. Pour into the tin and scatter over the pears. Roughly break the reserved pecans and drop on top. Bake for 40 mins, then cover the top loosely with foil and return to the oven for 25-30 mins more until a skewer inserted into the centre comes out with just sticky crumbs - the cake may still look a little wet around the pears.
- While the cake is baking, make the brandy syrup. Tip the light muscovado sugar into a pan with 50ml water and dissolve over a low heat until syrupy. Stir in the brandy and set aside. When the cake is ready, spoon over half the syrup, then leave the cake to cool before serving with extra syrup on the side.
- To freeze, cool the cake in its tin, then wrap well and freeze for up to 3 months. Defrost and warm through in a low oven. The syrup can be frozen separately, warmed, then drizzled over as before.
Nutrition Facts : Calories 521 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 89 grams carbohydrates, Sugar 72 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.64 milligram of sodium
GINGERBREAD PEAR CAKE
Gingerbread and pears are combined in a beautiful and tasty upside down cake that is a delightful blend of fruit and spice.
Provided by Mallinda
Categories Desserts Cakes Cake Mix Cake Recipes Spice Cake
Time 1h
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Mix the melted butter, corn syrup, and brown sugar in a 9-inch round cake pan.
- Slice pear halves in half lengthwise. Place a pecan in the center of each pear quarter. Place pears cut side down in the cake pan, arranging them like spokes radiating from the center of the pan. Sprinkle any remaining pecans around the pears.
- Prepare the cake mix according to package directions, and pour over the pears and pecans in the cake pan.
- Bake 40 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Cool slightly before turning out onto a serving dish.
Nutrition Facts : Calories 371.5 calories, Carbohydrate 59 g, Cholesterol 7.6 mg, Fat 14.9 g, Fiber 2.4 g, Protein 3.1 g, SaturatedFat 4 g, Sodium 377.4 mg, Sugar 12.9 g
GINGER-PEAR UPSIDE-DOWN CAKE
Delicious, slightly caramelized dessert.
Provided by Allan Rutherford
Categories Desserts Cakes Upside-Down Cake Recipes
Time 1h
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place 1/3 cup butter in a 9-inch square pan and set in the preheating oven to melt, about 5 minutes.
- Stir molasses, brown sugar, and ginger into the melted butter. Arrange pears cut-side down over mixture.
- Sift flour, sugar, baking powder, and salt into a bowl. Add milk, 1/3 cup butter, and vanilla extract. Beat with an electric mixer until smooth, about 2 minutes. Beat in egg until combined, about 2 minutes. Pour batter over pears.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool in the pan for 5 minutes.
- Run a knife around the edge of the pan; place a plate on top of the cake and flip carefully.
Nutrition Facts : Calories 430.9 calories, Carbohydrate 68 g, Cholesterol 65.5 mg, Fat 16.7 g, Fiber 1.8 g, Protein 4.3 g, SaturatedFat 10.2 g, Sodium 402.4 mg, Sugar 45.4 g
PEAR & GINGER LOAF CAKE
This makes a lovely teatime treat or pudding, served with cream and also works well with apple and cinnamon or damson and vanilla
Provided by Good Food team
Categories Dessert, Dinner
Time 2h15m
Yield Serves 8
Number Of Ingredients 11
Steps:
- Heat oven to 160C/140C fan/gas 3. Grease and line the base and sides of a 900g/2lb loaf tin with baking parchment, ensuring the parchment comes 2cm above the top of the tin. Beat the butter and sugars together until pale, then gradually stir in the eggs and vanilla extract. Fold the flour, baking powder and a pinch of salt into the mix, then quickly stir through the stem ginger and pears. Pour the mixture into the loaf tin, smooth the surface, then bake for 1 hr - 1 hr 10 mins or until a skewer inserted in the centre comes out clean. Allow to cool in the tin.
- To make the glaze, mix the syrup with 1 tsp water and the sugar. Poke the surface of the loaf all over with a skewer, then pour on the syrup. Serve warm with cream, or allow to cool completely.
Nutrition Facts : Calories 453 calories, Fat 23 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 43 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium
PEAR COFFEE CAKE WITH GINGER PECAN CRUNCH TOPPING
Make and share this Pear Coffee Cake with Ginger Pecan Crunch Topping recipe from Food.com.
Provided by Steve P.
Categories Breads
Time 1h
Yield 1 nine inch thirteen inch sheet cake, 18 serving(s)
Number Of Ingredients 13
Steps:
- Mix together flour, sugars, salt, nutmeg and oil.
- Set aside 1 cup of mixture for topping.
- Add 2 cups chopped ripe pear to the rest of the above mixture.
- Add egg, buttermilk, baking soda, and baking powder.
- Topping: Add ginger and pecans to 1 cup of reserved mixture.
- Spread in greased 9" x 13" x 2" sheet pan.
- Sprinkle topping over top.
- Bake at 350 degrees for 40 minutes or until knife inserted comes out clean.
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