Ginger Cake with Caramelized Pears
Prep Time: 20 minutes
Servings: 8
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Ingredients

- CAKE:
- 1 cup flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup molasses - light and dark
- 1/4 cup sour cream
- 1/4 cup unsalted butter - melted
- 1/4 cup brown sugar - packed
- 2 tablespoons crystallized ginger - chopped fine
- 1 large egg
- 1 tablespoon fresh ginger - grated
- 1 tablespoon brandy or cognac
- 1 teaspoon lemon peel

1

- PEARS:
- 4 pears - peeled, halved, cored and cut each half into 4 wedges
- 2 tablespoons lemon juice
- 1/4 cup unsalted butter
- 1/2 cup brown sugar - packed
- 1/2 cup whipping cream
- 1/4 cup water
- 1 tablespoon brandy or cognac 
 
The sweetness of the pears coupled with the warm, rich sauce of this fabulous dessert are perfect
complements for this scrumptious cake made with fresh ginger.
 
Directions
  • Preheat oven to 350°F.
  • Grease the baking pan.
  • Whisk together the flour, soda and salt in a medium mixing
    bowl.
  • In another bowl, mix together the molasses, sour cream, butter, brown sugar, both types of
    ginger, egg, brandy and lemon peel.
  • Mix until smooth.
  • Add flour mixture and stir just until blended.
  • Spread batter evenly in the pan.
  • Bake for 20 minutes or until a tooth pick inserted into the middle comes out clean.
  • Allow
    to cool in the pan for 5 minutes. Turn out onto a cooling rack and cool completely.
  • Meanwhile, combine pears and lemon juice in a large bowl.

2

  • Melt butter in a large skillet, add pears to the skillet and sauté for one minute.
  • Sprinkle
    with brown sugar and cook until the sugar melts and the pears are tender, stirring occassionally
    for 4-5 minutes.
  • Using a slotted spoon, remove the pears to a plate.
  • Boil the sugar mixture in the skillet
    until thick and bubbling, approximately 3 minutes.
  • Remove from heat, add whipping cream and water, then the brandy.
  • Return to the heat and cook until the sauce thickens and is reduced to approximately 3/4 cup,
    stirring occasionally.
  • Add the pears back into the sauce and serve warm over the cake.
  • Can be garnished with ground cinnamon and whipped cream if desired.


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