Dark Gingerbread Pear Cake

I enjoyed the subtlety of the fresh ginger in this cake. After reading the reviews, but made no modifications other than cooking in a smaller cake pan,(because that was what I had). Modified the cook time accordingly and baked the extra batter in small loaf pan. I had three pears, so I made a pear sauce with butter, brown sugar and pear brandy. I enjoyed the subtlety of the fresh ginger in this moist delicious cake. I agree it would need more pear if not served with a pear sauce.

• cerisepamplemousse

• Massachusetts

• 1/15/2015

I followed some of the suggestions from the reviews (placing buttered parchment in the bottom of the cake pan, baking at 325 for 40 minutes and then raising the temperature, scattering pear bits away from the center of the cake) and it turned out great! But one of the reviews recommended making it the night before, which I did, and wouldn't do again -- I'd bake it a couple of hours before serving and serve it warm. I served it with sweetened whipped cream. It was a really delicious, gingery, dark dessert!

• mgdurham

• Iowa City, IA

• 11/3/2013

This cake turned out very tasty and moist. I was skeptical because the recipe was pretty easy. Baked an extra 10 minutes and removed from oven just in time, any longer and edges would have been too brown. I grated the ginger into medium grate size (like cheese for pizza) a finer grate was too wet and clumpy. The pear mixed nicely throughout with a few pieces peeking out the top.

• karenbess

• Surrey, British Columbia

• 9/29/2010

I changed the recipe a bit to work with what I had on hand. I used 2 1/2 teaspoons of ground ginger instead of fresh, light brown sugar instead of dark and 3 red pears since I wanted to use them up before they went bad. I also hand mixed the pears right into the batter, poured the batter in a large muffin pan an cooked for about 1/2 hour at 350. The muffins had pear through out, did not get overdone on the edges and were moist and enjoyable.

• juckey

• Pound Ridge, NY

• 5/21/2010

Re: the pears not making a difference in the flavor. This recipe works well if you make a pear sauce with brown sugar and brandy. It makes it more complex and the pear sauce with the whipped cream is an amazing combination. Also the cake keeps fairly well in the freezer so you can make it ahead of time.

• Anonymous

• Shanghai

• 12/28/2009

This dish is a wonderfully mature, though understated, addition to a fall or winter dinner. Kind of like a spice cake, except more interesting thanks to the pear. A friend brought over some pumpkin mousse and homemade (unsweetened) whipped cream, which was a nice complement and added some color. I baked the cake at 325 for about 40 minutes then increased the temperature to 350 for another 15 or so, which kept the edges from burning. Per another reviewer's suggestion I tried to avoid putting pear near the center of the cake. This was a great suggestion! The cake cooked through wonderfully and the edges stayed moist. I decorated the top with some fresh pear and powdered sugar. The flavors do come together better on day 2, so make a day in advance. Great recipe!

• glclayton

• Los Angeles, CA

• 12/9/2009

当我难过,梨不拉rger role in the flavor of this dish, overall it was delicious. The ginger-y quality of it was scrumptious while not too strong. If I could change one thing about the recipe, I think I'd cook down some pears with sugar and pour it on top!

• ajman098

• San Luis Obispo, CA

• 11/20/2009

Though it was delicious, this cake didn't quite come out the way I wanted it to. First, the pears floated on top instead of sinking, which is my understanding of what is supposed to happen, though not stated in the recipe. This made it slightly difficult to cut through- just slightly, though. Also, like other people have mentioned, it cooked quicker on the sides than it did in the middle, so I had to insert toothpicks to test it every now and then, and came close to burning the side. However, once served, it was still moist and the spices were not overpowering. Maybe it would have been richer had I used dark brown sugar, but medium was what I had on hand, so I used that. A pretty easy recipe it was, but, considering all things, it wasn't mind-blowingly fantastic either.

• steph83

• Calgary, Canada

• 10/17/2009

Quick, easy, delicate ginger taste - my guests loved it. I would skip the pear as I didn't find it added anything. Had no trouble getting it out of the pan, so just butter and flour generously.

• Anonymous

• Chicago

• 3/10/2009

Based on the previous review, I checked at 25 and at 30 minutes. The outside was done but the the center wasnt. I took it out at 32 minutes. It was very good. I was surprised at how mild the ginger flavor was since it calls for so much. I do agree that it is better the second day. I will make again.

• Anonymous

• Seattle, WA

• 1/19/2009

Made this because I was looking for a quick and easy dessert for a weeknight dinner. It was quick and it was easy. Flavors didn't WOW me, thought it would be more gingerbready. Also would recommend checking the oven at about 25-30 minutes as at 35 minutes it was a little over done.

• lhata

• Pinckney, MI

• 1/10/2009

A good cake all around. Nothing spectacular and for a Thanksgiving or Christmas dessert I might try something else in the future. I made it twice and liked it both times. I had a heck of a time trying to get the cake out of the pan each time though so I'd cut a round of parchment paper and place it in the pan and butter that before pouring in the batter.

• burlador11

• 1/6/2009

I've made this cake three times in the last month, each with a different result, but all were amazingly tasty and popular. When I made the cake exactly as the recipe called for, I found it less gingery than I wanted. I recommend adding 1/4 tsp more fresh ginger, a dash of clove, and an extra pear. Great hot or cold.

• nlcary

• Davis, CA

• 1/4/2009

现在我已经做了这个蛋糕3倍,我想我学e worked out all the little quirks of the recipe. I used 1 pear, not 1.5 like some reviewers suggest, but I cut it into smaller pieces and focused on concentrating them around the outside edges of the cake. That way the center cooks thoroughly, but the edges don't get dried out. Also, while this cake is wonderful the first day, it is stellar the second day after the flavors have had time to develop. It's gingery, not too sweet (very adult-feeling) and perfect with coffee or tea.

• cwrichar

• New Jersey

• 1/3/2009

Great recipe! Simple, delicious and perfect with a dollop of creme fraiche. This one's a keeper.

• Anonymous

• San Francisco, CA

• 12/30/2008