Dark Gingerbread Pear Cake Recipe

Name: Dark Gingerbread Pear Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon cinnamon; 1/8 teaspoon ground allspice; 1/4 teaspoon salt; 1 stick unsalted butter; 1/4 cup water; 1/2 cup packed dark brown sugar; 1/2 cup molasses (not robust or blackstrap); 3 large eggs; 1/4 cup grated peeled ginger; 1 Bosc pear; Accompaniment: whipped cream

Servings: persons

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/8 teaspoon ground allspice
1/4 teaspoon salt
1 stick unsalted butter
1/4 cup water
1/2 cup packed dark brown sugar
1/2 cup molasses (not robust or blackstrap)
3 large eggs
1/4 cup grated peeled ginger
1 Bosc pear
Accompaniment: whipped cream

1
Preheat oven to 350u00b0F with rack in middle. Butter and flour a 9-inch cake pan, knocking out excess.
2
Whisk together flour, baking soda, cinnamon, allspice, and salt.
3
Melt butter with water.
4
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.
5
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.

592

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon cinnamon, 1/8 teaspoon ground allspice, and more.

Yes, Dark Gingerbread Pear Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Dark Gingerbread Pear Cake

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