Dark Gingerbread Pear Cake
- Preparing Time: -
- Total Time: -
- Served Person: Makes 1 (9-inch) cake
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1/4 cup water
- 3 large eggs
- 1/2 teaspoon cinnamon
- 1 1/2 cups all-purpose flour
- 1 stick unsalted butter
- 1/8 teaspoon ground allspice
- 1/2 cup packed dark brown sugar
- Carbohydrate 414 g(138%)
- Cholesterol 801 mg(267%)
- Fat 108 g(167%)
- Fiber 12 g(49%)
- Protein 40 g(81%)
- Saturated Fat 63 g(316%)
- Sodium 2170 mg(90%)
- Calories 2763
Preparation 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.
Preparation 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.
