Pear-Gingerbread Cake

Submitted by Tarbean

"Recipe I've yet to try, but here for safe keeping. From Cooking Pleasures magazine, sent in by Nita Thedford, McKinney, TX."

 

• Ready In: 1hr 10mins
• Ingredients: 18
• Serves: 16

ingredients

• 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

directions

1. 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.
2. In medium bolw, whisk together flour, cocoa, baking soda, ginger, remaining 1 tsp cinnamon, cloves and salt.
3. 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.
4. 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.
5. 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.

Reviews

[PanNan]

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.