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Ginger Pear Cake

June 22, 2010

I am always looking for ways to use canned goods.  This cake, modified from a Cooking Light Ginger Cake recipe, has served me well and has been added to the (short) list of desserts that I make.  Here, I’ve subbed out the Guinness for the brandy syrup, and upped the spices.  I use a pint of Pears in Brandy Syrup, although I took some liberties with doubling the brandy required when making them.

Ginger cake in the making...


  • Butter (or smart balance, up to you)
  • Pears from one pint jar of canned pears, quartered
  • 1 1/4  cups  all-purpose flour (about 5 1/2 ounces)
  • 1  teaspoon  ground ginger
  • 1  teaspoon  ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1  teaspoon  baking soda
  • 1/4  teaspoon  salt
  • 1/2  cup  packed dark brown sugar
  • 4 1/2  tablespoons  butter, softened
  • 1  large egg
  • 1/3  cup  applesauce
  • 1/4  cup  molasses
  • 1/3  cup  syrup from pears, reserve any remaining syrup
  • Vanilla Ice cream to serve with
  • Pour the batter over the pears

    Preheat oven to 350°.

    Coat a 9-inch round cake pan or 8-inch brownie pan with butter; cover the bottom of the pan with the pears; set aside.

    Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, ginger, cinnamon, baking soda, and salt in a bowl, stirring with a whisk.

    Place brown sugar and butter in a large bowl, and beat until well blended (about 3 minutes). Add the egg, and beat well. Beat in the applesauce and molasses (batter may look slightly curdled).  Add one-third of the flour mixture, and beat just until blended. Repeat procedure with remaining flour mixture. Add pear syrup, and beat just until combined.

    Scrape batter into prepared pan. Bake at 350° for 35 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 10 minutes; remove from pan. Cool completely. Serve with ice cream, and any remaining syrup poured on top.  Enjoy!

    Pour any remaining syrup over the cake, and allow to cool


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