PEAR GINGER CAKE WITH WHIPPED CREAM AND RUM-CARAMEL GLAZE
It's a triple-decker stunner that features a soft, tender cake with fresh pears and homemade ginger folded into the batter, and a billowy whipped cream filling and frosting. All is topped with luscious rum-caramel glaze.
Provided by Rebecca Rather
Categories Dessert
Yield sixteen.
Number Of Ingredients 19
Steps:
- Position racks in the bottom and top thirds of the oven and heat the oven to 350°F. Butter three 9×2-inch round cake pans and line each with a parchment round. Butter the parchment. In a large bowl, stir the flour, baking powder, and salt. Using stand mixer fitted with the paddle attachment, cream the butter and sugar on medium high until light and fluffy, about 3 minutes. Add the eggs one at a time, beating for 30 seconds after each addition. On low speed, add the flour mixture to the butter mixture in three increments, alternating with the milk in two increments, starting and ending with the flour. Beat on low speed between each addition until just incorporated. The batter will be thick and fluffy. Stir in the pears, candied ginger, and vanilla. Divide the batter evenly among the three prepared pans. Level the batter with a spatula. Set two pans on the top rack and the third on the lower rack. Stagger the pans on the oven racks so that no pan is directly over another. Bake, swapping and rotating the pans' positions after 20 minutes, until a toothpick inserted in the center of each cake comes out clean, 40 to 45 minutes. Cool on racks for 30 minutes. Invert the cakes onto the racks, remove the parchment, and cool completely.
- Fill a cup measure with water and put a pastry brush in it. In a heavy-duty 3-quart saucepan, stir the sugar, lemon juice, and 1/3 cup cold water. Brush down the sides of the pan to wash away any sugar crystals. Bring to a boil over medium-high heat and cook, occasionally brushing down the sides of the pan, until the mixture starts to color around the edges, 5 to 8 minutes. Gently swirl the pan once to even out the color and prevent the sugar from burning in isolated spots so that the sugar caramelizes evenly. Brush down the sides of the pan if the sugar threatens to burn. Continue to cook until the sugar turns medium amber, about 30 seconds more. (Once the mixture begins to color, it will darken very quickly so keep an eye on it.) Reduce the heat to low and carefully stir in the butter. It will bubble up. Keep stirring until the bubbles settle down, then add the cream a couple of tablespoons at a time, stirring to combine after each addition. Continue stirring until the caramel is smooth, about 2 minutes. Remove from the heat and stir in the rum and salt. Strain the caramel through a fine sieve into a heatproof measuring cup to remove any small pieces of sugar. Cool to room temperature, stirring occasionally. You should have about 1-2/3 cups.
- Using a stand mixer fitted with the whisk attachment and a cold bowl, whip the cream on medium speed until it starts to thicken, about 2 minutes. Add the sugar, raise the speed to medium high, and continue to whip until soft peaks form, about 2 minutes more. Raise the speed to high until the cream forms stiff peaks and is very thick, about 30 seconds more.
- Put a cake layer on a flat serving platter or a cake stand lined with strips of waxed paper to keep it clean while icing. Top the layer with 2 cups of the whipped cream, spreading it evenly with a metal cake spatula almost to the cake's edge. Put the next cake layer over the filling and spread 2 more cups of the whipped cream over it. Top with the last cake layer and thickly coat the sides and top of the cake with the remaining whipped cream. Refrigerate the cake for 30 minutes.
- Slowly pour the glaze over the top of the cake, making sure that it covers the top and drizzles down the sides (some of the whipped cream frosting should show through the drizzles on the sides). Press the coarsely chopped candied ginger pieces in a 1-inch band around the base of the cake for decoration. Remove the waxed paper strips. Refrigerate the cake for at least 30 minutes and up to 2 hours before serving.
Nutrition Facts : ServingSize sixteen.
UPSIDE-DOWN PEAR GINGERBREAD CAKE
The aroma of baking gingerbread stirs up such warm memories. This cake looks festive and is even on the lighter side. -Nancy Beckman, Helena, Montana
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 331 calories, Fat 11g fat (7g saturated fat), Cholesterol 51mg cholesterol, Sodium 348mg sodium, Carbohydrate 56g carbohydrate (37g sugars, Fiber 2g fiber), Protein 4g protein.
SPICED RUM AND PEAR CAKE
The flavors in this cake really make it stand out as a special-occasion dessert. With raisins, fresh sweet pear chunks, rich spices, crunchy walnuts and rum, it's a fine finale for your holiday spread. If you don't cook with alcohol, try substituting apple juice for the rum-it will still be delicious! -Julie Peterson, Crofton, Maryland
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 20 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In a small heavy saucepan, heat rum over medium heat. Bring to a boil; cook until liquid is reduced by half, 8-10 minutes. Remove from heat; cool., Beat sugar, eggs, oil, vanilla and cooled rum until slightly thickened, about 5 minutes. Sift together the next 5 ingredients; gradually beat into rum mixture. Stir in pears, walnuts and raisins. Transfer batter to a greased and floured 13x9-in. baking pan., Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool cake in pan on rack. , For glaze, mix confectioners' sugar and rum; spread over cake. Cut into squares.
Nutrition Facts : Calories 337 calories, Fat 13g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 179mg sodium, Carbohydrate 52g carbohydrate (35g sugars, Fiber 3g fiber), Protein 4g protein.
DARK GINGERBREAD PEAR CAKE
Provided by Maggie Ruggiero
Categories Cake Mixer Ginger Brunch Dessert Bake Picnic Quick & Easy Pear Spice Fall Potluck Molasses Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 (9-inch) cake
Number Of Ingredients 13
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.
GINGERBREAD PEAR CAKE
Gingerbread and pears are combined in a beautiful and tasty upside down cake that is a delightful blend of fruit and spice.
Provided by Mallinda
Categories Desserts Cakes Cake Mix Cake Recipes Spice Cake
Time 1h
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 371.5 calories, Carbohydrate 59 g, Cholesterol 7.6 mg, Fat 14.9 g, Fiber 2.4 g, Protein 3.1 g, SaturatedFat 4 g, Sodium 377.4 mg, Sugar 12.9 g
PEAR & GINGER LOAF CAKE
This makes a lovely teatime treat or pudding, served with cream and also works well with apple and cinnamon or damson and vanilla
Provided by Good Food team
Categories Dessert, Dinner
Time 2h15m
Yield Serves 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 453 calories, Fat 23 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 43 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium
PEAR GINGER CAKE WITH BUTTERED RUM SAUCE
From a Galveston-area church cookbook, this is a delicious and spicy cake - perfect for autumn or anytime!
Provided by loof751
Categories Dessert
Time 1h5m
Yield 16-20 serving(s)
Number Of Ingredients 13
Steps:
- Drain pears and reserve 1/3 cup of the syrup. Cut each pear half into 4 pieces.
- Mix brown sugar and 6 tablespoons melted butter and spread in the bottom of a greased 9x13 baking pan. Arrange pear pieces, rounded side up, in rows on top of sugar mixture.
- Mix together cake mix, buttermilk, reserved pear syrup, oil, eggs, ginger, and cinnamon in a large bowl. Mix 1 minute on low speed. Scrape sides of bowl, then mix at medium speed for 3 minutes.
- Pour batter over pears in pan. Bake ar 350 degrees for 45 minutes.
- While cake is baking, boil together 1/2 cup butter, sugar, and water for 1 minute. Add rum. Cool.
- Frost cooled cake with cooled icing.
GINGER RUM CAKE
This is my boss' favorite cake. Somehow, it makes even boring meetings more "palatable." I even gave the recipe to the vice president of one of my law firm's biggest clients! I like to make it in loaf pans rather than a tube pan because it still tastes great but is much easier to transport.
Provided by Food Network
Categories dessert
Number Of Ingredients 9
Steps:
- Adjust rack one-third up from bottom of oven. Preheat oven to 350 degrees. Butter a 9 x 3?-inch tube pan (or two loaf pans). Sift together flour, baking powder, and salt and set aside. Combine milk and rum and set aside. In large bowl of electric mixer cream the butter. Add the sugar and beat for 2 to 3 minutes. Beat in the eggs individually, scraping the bowl as necessary with a rubber spatula to keep mixture smooth. On lowest speed alternately add the dry ingredients in three additions and the milk/rum in two additions, scraping the bowl with the rubber spatula as necessary and beating only until smooth after each addition. Stir in grated ginger. Turn the batter into prepared pan(s). Level top by gently shaking pan back and forth.
- Bake for about 65 minutes until a cake tester comes out dry. Let cake stand in the pan for about 3 minutes and then cover with a rack and invert. Remove pan, leaving the cake upside down. Place over a large piece of aluminum foil or wax paper and prepare glaze.
- GLAZE: 1/3 cup rum, 1-2 tablespoons sugar
- Stir the rum and sugar together and brush all over the hot cake until absorbed. If using loaf pans, turn the cakes over and brush the tops too.
- Do not cut cake for at least several hours.
GINGER PEAR CAKE
Provided by Food Network Kitchen
Categories dessert
Time 1h20m
Yield 12 servings
Number Of Ingredients 14
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.
Nutrition Facts : Calories 193 calorie, Fat 5 grams, SaturatedFat 3 grams, Carbohydrate 35 grams, Fiber 1 grams, Protein 3 grams
GINGER-PEAR UPSIDE-DOWN CAKE
Delicious, slightly caramelized dessert.
Provided by Allan Rutherford
Categories Desserts Cakes Upside-Down Cake Recipes
Time 1h
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 430.9 calories, Carbohydrate 68 g, Cholesterol 65.5 mg, Fat 16.7 g, Fiber 1.8 g, Protein 4.3 g, SaturatedFat 10.2 g, Sodium 402.4 mg, Sugar 45.4 g
PEAR CAKE WITH GRAPPA SAUCE
Categories Cake Dairy Egg Fruit Dessert Bake Pear Pine Nut Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 1 cake
Number Of Ingredients 19
Steps:
- Make pear cake:
- Preheat oven to 350°F and lightly butter and flour an 8 1/2-inch springform pan, knocking out excess flour.
- In a bowl whisk together flour, cinnamon, and baking powder. In another bowl with an electric mixer beat together butter and 1 1/4 cups sugar until light and fluffy and beat in eggs, 1 at a time, beating well after each addition. Beat in flour mixture and milk alternately in batches, beginning and ending with flour mixture and beating until just combined after each addition, and stir in grappa. Peel and core pears and cut into 1/2-inch dice. Fold pears int batter with raisins or prunes and pine nuts.
- Pout batter into prepared pan and sprinkle top with remaining tablespoon sugar. Bake cake in middle of oven until a tester comes out with crumbs adhering to it, 45 to 50 minutes. Cool cake in pan on rack and remove side of pan.
- Make grappa sauce:
- In a bowl with an electric mixer beat together eggs, sugar, and cinnamon until thick and pale. In a metal bowl set over a pan of barely simmering water melt butter and stir in egg mixture. Cook sauce, stirring constantly, until thickened and it registers 165°F on a candy thermometer, about 7 minutes. Remove bowl from pan and stir in cream and grappa.
- Serve cake with warm sauce.
GINGER PEAR CAKE
I don't usually like cakes that start with a cake mix, but this one is wonderfully tasty and moist! I use light sour cream and have also substituted non-fat vanilla yogurt for the sour cream.
Provided by DoremiAZ
Categories Dessert
Time 1h25m
Yield 16 serving(s)
Number Of Ingredients 12
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.
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