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.
- 118.29 ml butter, melted
- 2 Anjou pears, sliced (1/4-inch)
- 118.29 ml packed light brown sugar
- 14.79 ml ground cinnamon, divided
- 4.92 ml ground cinnamon, divided
- 473.18 ml all-purpose flour
- 236.59 ml unsweetened cocoa
- 9.85 ml baking soda
- 4.92 ml ground ginger
- 1.23 ml ground cloves
- 1.23 ml salt
- 118.29 ml sugar, plus
- 29.58 ml sugar, divided
- 118.29 ml shortening
- 1 egg
- 236.59 ml molasses
- 236.59 ml hot water
- 473.18 ml 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.