Fresh ginger cake with pears

By Your Morning
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Every autumn I fall madly in love with this dessert. Packed with fresh ginger and molasses it’s like an immune booster for the upcoming winter in the guise of a decadent dessert.

SERVES
6
 TO
8
TOTAL TIME

Ingredients

  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup dark brown sugar
  • 2 eggs
  • 1/2 cup molasses
  • 1/2 cup grated fresh ginger
  • 1 teaspoob vanilla
  • 1/2 cup milk
  • 1 1/2 cups flour (or 2 cups gluten-free mix)
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 3 to 4 pears

Directions

  1. This cake is great with whipped cream after dinner, or served on its own with breakfast, lunch or tea. You can use apples or pears for the fruit; pears are my favourite, layered in the bottom of the pan so when you flip it upside down, you’ve got this lovely fruit on top. The recipe calls for a half-cup of grated fresh ginger. I find the easiest method is to process the ginger in a food processor or blender with a tiny bit of water added, so you don’t lose any of the precious ginger juice.
  2. Heat oven to 350°F and butter a 25 centimeter springform pan. Cream butter and sugar together for two minutes with an electric mixer, or by hand with a wooden spoon. Add molasses, ginger, eggs, vanilla and milk, and mix to combine.
  3. Combine dry ingredients and add to butter-sugar mixture. Mix until just combined. Cover bottom of pan with a single layer of overlapping pear slices. Spread batter over fruit. Bake for 35 to 45 minutes, until firm to touch and a knife inserted in middle comes out clean.
  4. Allow to cool on rack for about 15 minutes, then run a knife around the springform pan and take the outer ring off. Hold a plate tightly to top of cake, flip upside down and gently loosen it from the bottom of the springform pan with a butterknife. Remove bottom of pan and place cake on plate or platter to serve.

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