Gingerbread Pear Cake
www.litchfieldfarmersmarket.org
Indulge in a gingerbread pear cake with warm spices and caramelized pears at Litchfield Farmers' Market. Perfectly spiced and moist, topped with whipped cream or dusted with confectioners' sugar.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.litchfieldfarmersmarket.org.
Cooking tools:
- Spring-form pan
- Oven
- Mixing bowl
- Measuring cup
- Measuring spoon
- Sifter
- Whisk
- Hand mixer
- Wooden spoon
- Spatula
- Cutting board
- Chef's knife
- Peeler
- Grater
- Paring knife
- Cooling rack
- Toothpick
- Fine-mesh sieve
- Pastry brush
- Aluminum foil
- Pot
- Kitchen timer
- Serving platter
- Kettle
Ingredients
- 8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pan
- 2½ cups all-purpose flour, plus more for the pans
- 1 cup boiling water
- 2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon freshly grated nutmeg
- ½ teaspoon salt
- 2 teaspoons baking powder
- ⅔ cup packed dark-brown sugar
- 1 cup unsulfured molasses
- 1 tablespoon freshly grated ginger
- 2 large eggs, room temperature, lightly beaten
- 1 large Bosc pear, peeled, cored and diced
- 1 additional Bosc pear
- Confectioners’ sugar, for dusting, optional
- Whipped cream, optional
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