Ginger Pear Cake Recipes

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.

Steps:

• Heat oven to 325°F Grease and sugar a 10 cup bundt pan.
• Cut pear halves in half. Decoratively place each pear piece, rounded side down, in pan flutes.
• In small bowl, stir together the brown sugar and 1 tablespoon of softened butter until crumbly. Sprinkle brown sugar and butter mixture over the pears.
• In a large mixing bowl, combine all cake ingredients; mix on low speed for 30 seconds. Beat on medium speed for 2 minutes, scraping bowl occasionally.
• Spoon cake mixture into prepared pan until 3/4 full.
• Bake for 60-65 minutes or until a toothpick inserted in the center of the cake comes out clean.
• Cool for 10 minutes exactly, then remove from pan and cool completely on a rack.
• While the cake is cooling mix the glaze.
• Once the cake is completely cool move it to a platter and add the glaze.

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.

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.

Steps:

• Preheat the oven to 350 degrees. Butter an 8 x 5inch loaf pan. In a mixing bowl, cream 6 tablespoons of the butter with the sugar and the vanilla until light and smooth. Sift together the flour, salt, baking powder, and nutmeg and toss together until evenly mixed. Add half of the flour mixture and the egg to the butter mixture and mix well. Add the rest of the flour mixture and the buttermilk, beating them in well. Fold in the pears and the pecans. Scoop the batter into the prepared pan and bake for about 45 minutes, or until the center is firm and golden and a skewer inserted into the center comes out clean. Cool on a rack for 10 minutes, then turn out of the pan and finish cooling. When cool, invert onto a serving plate and cut into slices.

Steps:

• Combine the pears and the sugar and let stand for one hour.
• Preheat oven to 325 degrees F (165 degrees C). Spray a 10 inch bundt pan with non-stick cooking spray.
• Slightly beat the egg whites and combine them with the oil, chopped pecans and pear mixture.
• Stir the flour, salt, baking soda, nutmeg, cinnamon and cloves. Stir in the pear mixture. Pour batter into the prepared bundt pan.
• Bake at 325 degrees F (165 degrees C) for 1 hour and 10 minutes. Remove from oven ant let cool on a wire rack for 10 minutes before removing form pan.

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.

Steps:

• Preheat oven to 350 degrees F.
• Butter a 8x8-inch pan.
• Sift together flour, baking powder, salt.
• In a bowl, combine pears, cinnamon, and 1/4 cup of sugar, toss lightly.
• Cream butter and remaining sugar together, add egg and vanilla and mix till the batter is pale and smooth.
• Add milk alternatively with the dry ingredients, starting and ending with flour.
• Pour half of the batter into baking pan.
• Cover with pears, then pour the remaining half of the batter, covering the pears completely.
• Bake for 35-40 minutes, or until toothpick inserted comes out clean.
• Let cool completely.

Steps:

• Preheat oven to 350°. In a small saucepan, melt butter over medium heat; stir in brown sugar. Spread over bottom of a greased 9-in. round baking pan. Arrange pears over top., For cake, mix milk and vinegar; let stand 5 minutes. In a large bowl, beat egg, brown sugar, molasses, melted butter and milk mixture until well blended. In another bowl, whisk flour, cinnamon, baking soda, ginger, salt and cloves; gradually beat into molasses mixture. Spoon carefully over pears., Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 10 minutes before inverting onto a serving plate. Serve warm or at room temperature with whipped cream, if desired.