Free Recipe @ Our Recipes: Gingerbread Cake with Poire William (Cakes)

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Gingerbread Cake with Poire William: Submitted by: Kimmo Vallema | Date Added: 20 Dec 2020
Listed in: Dessert / Cakes Ingredients

Cooking oil spray

1 tablespoon (14 g) butter

2 ripe baking pears (such as D’Anjou or Bartlett), cored and sliced, unpeeled

2 teaspoons (9 g) Sucanat, brown sugar, or xylitol

2 tablespoons (28 ml) Poire William liqueur or pear brandy (or apple cider)

1/2 cup (170 g) blackstrap molasses, unsulphured

1/2 cup (120 ml) water

1/2 teaspoon baking soda

1/3 cup (65 g) Sucanat or brown sugar

2 tablespoons (28 g) butter, softened

2 tablespoons (30 g) applesauce

1 egg

1/2 cup (65 g) wheat flour

1/2 cup (65 g) whole-wheat pastry flour

1 1/2 teaspoons (7 g) baking powder

1 teaspoon cinnamon

1 teaspoon ground ginger

1/4 teaspoon ground cloves

2 tablespoons (12 g) minced crystallized ginger, optional

Preheat the oven to 350°F (180°C, or gas mark 4). Spray an 8 × 8-inch (20 × 20-cm) baking pan with neutrally flavored oil and set aside.

In a large skillet or Dutch oven, melt the butter over medium heat. Add the pears, cover, and cook for 5 to 7 minutes, until they begin to soften (this will take longer if they aren’t fully ripe). Sprinkle the Sucanat over the pears and pour in the liqueur, stirring to combine. Cook for 4 to 5 minutes, or until pears are very soft and beginning to brown. Spoon the pears evenly into the bottom of the prepared baking pan and set aside.

While the pears are cooking, whisk the molasses and water together in a medium saucepan and bring to a boil over high heat. When it boils, remove from the heat and stir in the baking soda. It will foam up. Pour into a bowl and set aside to cool.

In a mixer, combine the sweetener, butter, and applesauce and beat until nearly smooth. This takes a couple of minutes if using Sucanat. Add the egg and beat until well incorporated. Set aside.

In a large bowl, whisk together the flours, baking powder, cinnamon, ginger, and cloves. Add the creamed butter to the dry ingredients, mix gently, and add the cooled molasses. Fold together and mix well. Add the crystallized ginger and gently fold in. Pour the batter evenly over the pears in the prepared pan and bake for about 35 minutes, or until you can easily pull the cake away from the pan corners and it springs back to a light touch in the middle.

Let it rest for at least 10 minutes before serving.

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