Gingerbread Cake With Caramelized Pears
This elegant version of gingerbread is a satisfying end to a fall meal and very delicious.
Steps
Preheat oven to 350f.
Grease and flour a 10 inch bundt pan.
Combine the flour , soda , 1 tsp cinnamon , ginger , allspice , cloves and salt in a bowl and mix well.
Combine the pear puree and buttermilk in a bowl and mix well.
Beat the butter and brown sugar in a mixing bowl until creamy , scraping the bowl occasionally.
Add the molasses and beat until blended.
Add the eggs , one at a time , beating well after each addition.
The batter will appear curdled.
Add the flour alternately with the pear mixture , beating well after each addition and scraping the sides of the bowl frequently to make sure all the ingredients are incorporated.
Pour the batter into the prepared pan.
Bake for 40 to 50 minutes or untila wooden pick inserted in the center comes out clean and the cake begins to pull away from the side of the pan.
Cool in the pan for 10 minutes.
Remove to a wire rack.
Serve warm or at room temperature.
Beat the whipping cream , sugar , vanilla and 1 / 2 tsp cinnamon in a.
Ingredients
flour, baking soda, cinnamon, ground ginger, allspice, ground cloves, salt, pear, buttermilk, butter, brown sugar, dark molasses, eggs, heavy whipping cream, sugar, vanilla, pears