March 5, 2015

Moist gingerbread cake has holiday aroma

Published 12:00 am Wednesday, November 28, 2012

By Alison Ladman
Associated Press
There is no subtle way to say this. This cake screams Christmas.
To start with, it’s gingerbread, the aroma alone of which is embedded in the definition of this holiday. That aroma, of course, is paired with an ultra-rich, moist cake that is at once dense, but also light.
Then there is the sugar crisp caramelized sides of the cake, which only build to the tender, sweet lemony pear slices that crown the cake.
Pair this cake with a mug of hot cocoa, coffee or (to be totally indulgent) a frothy glass of eggnog.ggg
Start to finish: 1 hour 20 minutes (40 minutes active)
Servings: 16
Zest and juice of 2 lemons
1/2 C. white wine
3/4 C. packed light brown sugar, divided
3 large pears, peeled, cored and sliced
1/2 C. golden raisins
3/4 C. (1-1/2 sticks) unsalted butter
3/4 C. granulated sugar
1/3 C. molasses
1 Tbsp. dry ground ginger
1 tsp. cinnamon
1/4 tsp. ground cardamom
1/2 tsp. ground allspice
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
2 eggs
1/2 C. milk
2-2/3 C. all-purpose flour
In a skillet over low heat, combine the lemon juice and zest with the wine and 1/2 C. of the brown sugar. Add the pears and bring to a slow simmer. Cook for 10 minutes, or until the pears are just tender. Remove from the heat and gently stir in the raisins.
Heat the oven to 350 F. Spray a tube pan with baking spray. Sprinkle the remaining 1/4 C. brown sugar in the bottom of the pan. Arrange the pears, slightly overlapping, over the sugar.
In a medium bowl, use an electric mixer to beat together the butter, granulated sugar, molasses, ginger, cinnamon, cardamom, allspice, baking powder, baking soda and salt. Add the eggs, one at a time, scraping the bowl between additions. Add half the milk followed by half of the flour, mixing before adding the remaining half the milk and flour. Spoon into the prepared pan over the pears.
Bake for 35 to 40 minutes, or until a toothpick inserted at the center comes out clean. Allow to cool for 15 minutes in the pan, then place a large overturned plate or platter over the cake. Invert the cake so it is standing on the plate. If any of the pears stick to the pan, carefully remove them and return them to their place on the cake.
Nutrition information per serving: 300 calories; 90 calories from fat (30 percent of total calories); 10 g fat (6 g saturated; 0 g trans fats); 45 mg cholesterol; 50 g carbohydrate; 2 g fiber; 29 g sugar; 4 g protein; 105 mg sodium.
Alison Ladman is a recipe developer for the AP. Follow her on Twitter at