Recipe by Tarbean
Recipe I've yet to try, but here for safe keeping. From Cooking Pleasures magazine, sent in by Nita Thedford, McKinney, TX.
Top Review by 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.
- 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
Directions See How It's Made
- 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.