Prep 30 mins
Cook 40 mins
Recipe I've yet to try, but here for safe keeping. From Cooking Pleasures magazine, sent in by Nita Thedford, McKinney, TX.
- 1⁄2 cup butter, melted
- 2 Anjou pears, sliced (1/4-inch)
- 1⁄2 cup packed light brown sugar
- 1 tablespoon ground cinnamon, divided
- 1 teaspoon ground cinnamon, divided
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa
- 2 teaspoons baking soda
- 1 teaspoon ground ginger
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon salt
- 1⁄2 cup sugar, plus
- 2 tablespoons sugar, divided
- 1⁄2 cup shortening
- 1 egg
- 1 cup molasses
- 1 cup hot water
- 2 cups whipping cream
- Heat oven to 350. Pour butter into 13x9 pan; arrange pears over bottom of pan. In small bowl, stir together brown sugar and 1 Tbs of the cinnamon; sprinkle over pears.
- In medium bolw, whisk together flour, cocoa, baking soda, ginger, remaining 1 tsp cinnamon, cloves and salt.
- In large bowl, beat 1/2 cup of sugar and shortening at medium speed 3 minutes til blended. Beat in egg. Beat in molasses. Beat in flour mixture in 3 parts alternately with water, beginning and ending with flour mixture.
- Pour batter over pears. Bake 35-40 minutes til toothpick inserted in the center comes out almost clean with some moist crumbs attached. Cook in pan on wire rack 30 minutes. Invert onto serving platter; remove pan.
- Meanwhile, in medium bowl, beat cream and remaining 2 Tbs sugar at medium-high speed until soft peaks form. Serve cake warm with whipped cream.
This cake tasted like a spice chocolate cake with pears. It was okay, but I was expecting more of a gingerbread flavor because of the name of the recipe. The ginger flavor was overpowered by the amount of cocoa. The pears were a nice touch.