Makes1 (9-inch) cake
- Active time:20 min
- Start to finish:1 hr
October 2008
Fresh ginger and pear infuse a robust old-world favorite with newfound vibrancy.
-
1 1/2
cups
all-purpose flour
-
1
teaspoon
baking soda
-
1/2
teaspoon
cinnamon
-
1/8
teaspoon
ground allspice
-
1/4
teaspoon
salt
-
1 stick
unsalted butter
-
1/4
cup
water
-
1/2
cup
packed dark brown sugar
-
1/2
cup
molasses (not robust or blackstrap)
-
3
large eggs
-
1/4
cup
grated peeled ginger
-
1
Bosc pear
-
-
Accompaniment:
whipped cream
-
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.
