Ginger Pear Cake Recipes

GINGERBREAD PEAR CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Mix the melted butter, corn syrup, and brown sugar in a 9-inch round cake pan.
• Slice pear halves in half lengthwise. Place a pecan in the center of each pear quarter. Place pears cut side down in the cake pan, arranging them like spokes radiating from the center of the pan. Sprinkle any remaining pecans around the pears.
• Prepare the cake mix according to package directions, and pour over the pears and pecans in the cake pan.
• Bake 40 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Cool slightly before turning out onto a serving dish.

DARK GINGERBREAD PEAR CAKE

Steps:

• Preheat oven to 350°F with rack in middle. Butter and flour a 9-inch cake pan, knocking out excess.
• Whisk together flour, baking soda, cinnamon, allspice, and salt.
• Melt butter with water.
• Beat together brown sugar and molasses with an electric mixer until combined. Add eggs 1 at a time, beating well. Beat in flour mixture at low speed until just combined. Add butter mixture and ginger, beating just until smooth. Pour into cake pan.
• Peel pear and cut into 3/4-inch pieces. Scatter over batter. Bake until a wooden pick inserted into center comes out clean, about 35 minutes. Cool slightly.

UPSIDE-DOWN PEAR GINGERBREAD CAKE

Steps:

• Preheat oven to 350°. In a small saucepan, melt butter over medium heat; stir in brown sugar. Spread over bottom of a greased 9-in. round baking pan. Arrange pears over top., For cake, mix milk and vinegar; let stand 5 minutes. In a large bowl, beat egg, brown sugar, molasses, melted butter and milk mixture until well blended. In another bowl, whisk flour, cinnamon, baking soda, ginger, salt and cloves; gradually beat into molasses mixture. Spoon carefully over pears., Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 10 minutes before inverting onto a serving plate. Serve warm or at room temperature with whipped cream, if desired.

GINGER-PEAR UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place 1/3 cup butter in a 9-inch square pan and set in the preheating oven to melt, about 5 minutes.
• Stir molasses, brown sugar, and ginger into the melted butter. Arrange pears cut-side down over mixture.
• Sift flour, sugar, baking powder, and salt into a bowl. Add milk, 1/3 cup butter, and vanilla extract. Beat with an electric mixer until smooth, about 2 minutes. Beat in egg until combined, about 2 minutes. Pour batter over pears.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool in the pan for 5 minutes.
• Run a knife around the edge of the pan; place a plate on top of the cake and flip carefully.

GINGER PEAR CAKE

Steps:

• Position a rack in the center of the oven and preheat to 325 degrees F. Lightly spray a 9 by 13 by 2-inch baking dish with vegetable cooking spray. Line the pan with parchment or waxed paper.
• Melt 2 tablespoons of the butter in a medium skillet over medium-high heat. Add the pears and cook, stirring occasionally, until golden brown, about 7 minutes. Stir in 1 tablespoon of the brown sugar and 1 teaspoon of the pumpkin pie spice and remove pan from the heat.
• Whisk the flour, ginger, the remaining 1 teaspoon of pumpkin pie spice, baking soda, baking powder, and salt in a large bowl.
• In another bowl, whisk the milk, molasses, and remaining brown sugar. Add the eggs and whisk until smooth. Use a spatula to stir the molasses mixture into the dry ingredients to make a thick liquid batter.
• Heat the water and remaining 2 tablespoons butter in a small saucepan until just boiling. Whisk the hot water into to the batter until just combined. Stir in the pears. Pour the batter into the prepared pan. Bake in the center of the oven, until a toothpick inserted into the center comes out clean, about 40 minutes.
• Cool cake in the pan on a rack. Cut into 12 squares. Dust with confectioners' sugar before serving, if desired.

GINGER-PEAR COFFEE CAKE

Steps:

• In a large bowl, dissolve yeast in warm water. Add the buttermilk, sugar, butter, salt and 1-1/2 cups flour. Beat just until moistened. Add egg; beat for 2 minutes. Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. , Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour., For filling, combine the first seven filling ingredients. Punch dough down. Turn onto a lightly floured surface. Roll into a 16x9-in. rectangle. Spread butter over dough. Sprinkle pear mixture to within 1/2 in. of edges. Sprinkle with sugar. , Roll up jelly-roll style, starting with long side; pinch seams to seal. Place seam side down on a baking sheet coated with cooking spray. Pinch ends together to form a ring., With scissors, cut from outside edge to two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly; twist to allow filling to show. Cover and let rise in a warm place until doubled, about 50 minutes. Brush dough with egg. , Bake at 375° for 20-25 minutes or until golden brown. Cool on a wire rack., For glaze, combine confectioners' sugar, vanilla and enough milk to achieve drizzling consistency. Drizzle over ring.

STICKY PEAR & GINGER CAKE

Steps:

• Put the chopped dates in a pan with the milk, butter, ginger preserve and dark muscovado. Heat gently until the butter has melted and the mixture starts to bubble round the edges of the pan. Stir well and set aside for 1 hr to cool.
• Heat oven to 180C/160C fan/gas 4. Line the base of a buttered 23cm springform tin with baking parchment. Peel and chop the pears into large chunks. Mix the flour, chopped pecans and bicarb with the spices, then stir into the cooled date mixture with the eggs. Pour into the tin and scatter over the pears. Roughly break the reserved pecans and drop on top. Bake for 40 mins, then cover the top loosely with foil and return to the oven for 25-30 mins more until a skewer inserted into the centre comes out with just sticky crumbs - the cake may still look a little wet around the pears.
• While the cake is baking, make the brandy syrup. Tip the light muscovado sugar into a pan with 50ml water and dissolve over a low heat until syrupy. Stir in the brandy and set aside. When the cake is ready, spoon over half the syrup, then leave the cake to cool before serving with extra syrup on the side.
• To freeze, cool the cake in its tin, then wrap well and freeze for up to 3 months. Defrost and warm through in a low oven. The syrup can be frozen separately, warmed, then drizzled over as before.

GINGER PEAR CAKE

Steps:

• Heat oven to 325°F Grease and sugar a 10 cup bundt pan.
• Cut pear halves in half. Decoratively place each pear piece, rounded side down, in pan flutes.
• In small bowl, stir together the brown sugar and 1 tablespoon of softened butter until crumbly. Sprinkle brown sugar and butter mixture over the pears.
• In a large mixing bowl, combine all cake ingredients; mix on low speed for 30 seconds. Beat on medium speed for 2 minutes, scraping bowl occasionally.
• Spoon cake mixture into prepared pan until 3/4 full.
• Bake for 60-65 minutes or until a toothpick inserted in the center of the cake comes out clean.
• Cool for 10 minutes exactly, then remove from pan and cool completely on a rack.
• While the cake is cooling mix the glaze.
• Once the cake is completely cool move it to a platter and add the glaze.

PEAR & GINGER LOAF CAKE

Steps:

• Heat oven to 160C/140C fan/gas 3. Grease and line the base and sides of a 900g/2lb loaf tin with baking parchment, ensuring the parchment comes 2cm above the top of the tin. Beat the butter and sugars together until pale, then gradually stir in the eggs and vanilla extract. Fold the flour, baking powder and a pinch of salt into the mix, then quickly stir through the stem ginger and pears. Pour the mixture into the loaf tin, smooth the surface, then bake for 1 hr - 1 hr 10 mins or until a skewer inserted in the centre comes out clean. Allow to cool in the tin.
• To make the glaze, mix the syrup with 1 tsp water and the sugar. Poke the surface of the loaf all over with a skewer, then pour on the syrup. Serve warm with cream, or allow to cool completely.