Romulo Yanes
Fresh ginger and pear infuse a robust old-world favorite with newfound vibrancy.
Recipe information
Total Time
1 hr
Yield
Makes 1 (9-inch) cake
Ingredients
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
Need to make a substitution?
Preparation
Step 1
Preheat oven to 350°F with rack in middle. Butter and flour a 9-inch cake pan, knocking out excess.
Step 2
Whisk together flour, baking soda, cinnamon, allspice, and salt.
Step 3
Melt butter with water.
Step 4
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.
Step 5
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.