I thought a ginger cake would be a nice thing to make for Martha and it sounded to good her. I found a few recipes that I used as a launching point and ended up with this, which was pretty good. Martha thought it was a bit too sweet, but I think that it wouldn't be too sweet for most everyone else.
PEAR GINGER CAKE
1 cup unsalted butter
1 cup brown sugar (try 3/4 for Martha)
2 cups flour (scoop and level method)
1/2 tsp salt
2 tsp baking powder
1 tsp powdered ginger
zest of one lemon
4 large eggs
2 tsp vanilla
3 ounces finely chopped fresh ginger (use small bowl in processor)
3 to 5 peeled and chopped bosc pears
Cream butter and sugar. Add eggs one at a time and then vanilla. Add fresh ginger and lemon zest. Stir dry ingredients together and add. Stir in pears. Place in buttered 9” springform pan lined with parchment at 350 for about 1 hour. Check for doneness with a toothpick after 50 minutes.
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2 comments:
Martha thought the cake was perfect the second try (3/4 cup sugar). For someone with more of a sweet tooth, like me, use the full cup.
Actually I don't like things that are very sweet, so with the full cup of sugar this is not an overly sweet cake.
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