Pear and Ginger cake

Spice cake made with fresh ginger! If you like ginger, this will be a tasty cake to try!

combination of ginger and peaches taste really good !!! :ohyeaah

This cake is inspired by the amazing Chef John @foodwishes. This cake is moist, dense and fudgy. The only kinda cake which I would eat, as you should have known by now. I love the wonderful aroma of gingerbread spice, especially during final baking process. If I were to compare my previous pumpkin cake and this gingerbread cake, I would definitely go for gingerbread.What really got me is the hint of molasses aftertaste. It lingers at the back of my mouth for quite awhile which leaves me wanting for more. Pls do not use fresh grated ginger. It will overpower everything else (speaking from experience). Just use regular ground ginger. I also added a pinch of Chinese 5 spice for that oomph undertone flavor.I also decided to add a touch of lemon glaze to bring freshness to the cake. You can of cos serve the cake as it is, or you can go the extra mile and serve it with ice cream and tuile. Pls do not be intimidated by the look of it. It is actually fairly simple and easy. If all hell breaks loose, try again cos at the end of the day, it is just a kitchen fail down the bin. What you gain is experience, which is priceless. Okay, enuff of ranting and let's get started with the recipe.

I had lots of thick skinned but sweet and juicy pears, and they needed somewhere to go, other than into the juicer. This is what I came up with. It's delicious warm with a spoonful if whipped cream or creme fraiche, optionally dusted with confectioner's sugar.

My granny used to make this for my dad - he loved ginger cake - I think about him every time I make it :)

rich dark gooey cake :hungry lush :-)

I wanted to make an okara cake with cocoa flavor that had the texture of blancmange. Then I encountered a wonderful recipe for pear compote, and added that too.Mix well in Step 2 to make a smooth batter. It's a moist and soft set mousse-like cake. For loaf pan: 18 x 8 x 6 cm [7 x 3 1/4 x 2 1/4 in]. Recipe by tearstar

This is good and lasts a long time. Goes good with cream cheese frosting or even just a sprinkle of powdered sugar.

This recipe is an adaptation of an adaptation of a great recipe.

This is a recipe that my family and friends are always happy to eat! It also looks great, so you can use it as a gift, too.When lining the pan with the pear slices, think about how it will look when you flip it over. If the core side is on top and skin side on bottom, it looks great.This time, I made a small cake, but if you want to make a bigger one, try doubling all the cake batter ingredients. (Recipe by Hanakotton)

Besides making gingerbread cookies for Christmas, you can also make this gingerbread cake. With hints of molasses, ginger, and cinnamon, it’s full of Christmas spirit. This rich cake is delicious with frosting or ice cream!Visit my Facebook page for more recipes and insights into British life: http://www.facebook.com/MrsPsKitchen1

This Dark Chocolate & Pear Cake is a perfect combination of bitter dark chocolate and sweet pear. It’s one of my favorite whole-wheat cakes!

Lower-carb. Honey is the star of the cake.

Had minimal ingredients available, needed something for dessert.

this is a very nice blend of flavors that go so well with the pears, my hubby loved the taste!

I found some lovely local pears on the market. And made this easy bundt cake.

I make this cake in a loaf tin, as it used to be made for our "merenda" afternoon tea. If you want to serve it as a dessert, I suggest making it in a 15cm round tin and serve it with either whipping or pouring cream, whatever you prefer.

When I was an intern in New York I was invited to my German professor's home. This cake was served at that time. I loved this cake so much, which suited my tastes perfectly, that he gave me the recipe. I have cherished this recipe for a long time, and having made this cake so many times, I have now adjusted the ingredients and ratios to my own liking.Adding sliced almond instead of ground almond to the cake batter is the key to this recipe. This cake has a lot of it so the sponge itself is not that fluffy, but the crunchy texture and the soft pear are an unexpected match. Recipe by Usagi no Cima. (For a 16 cm round cake tin.)

I harvested the apricots from our garden. I thought about making tarts, but I left out the crust and increased the amount of almond cream powder to make a cake. It was moist and delicious.If you don't have fresh apricots of course you can used canned apricots. Be sure to thoroughly drain them.Just mix everything together. For apricots and peaches if you insert the knife along the depression and cut it's easy to remove the seed. Recipe by Pitarou

it was a really good cake *-*

This is based on a similar recipe a friend shared with me.If you have cultured butter, please try using it! It tastes different After adding the butter, mix it well so that it will not stick to the bottom! Please finish the cake within 4~5 days or store it in the freezer. Recipe by John Lee Cooker

I received a lot of pears, so I thought they might make a delicious dessert! Asian pears have a high water content, so simmering them in caramel prevents the cake from becoming soggy!If you don't have a bundt cake pan, use a pound cake pan or a muffin pan.Since Asian pears have high water content, after adding them to the caramel, cook for about 3 minutes to let the water evaporate. (Even if the caramel gets a little runny, you're going to mix it into the cake batter, so don't worry.) Recipe by yaburie

I decided to poach my pears the "Poire belle Hélène way" in a spiced syrupy water for more depth of flavors. Beautiful isn't it? I noticed that the pears in most of the pear cake loaf recipes weren't cored. I wonder how they eat the pear cakes. I of cos cleaned the bottom and cored the pears with a melon baller. If you don't have a melon baller, you can use a small sharp knife. Be sure not to damage the pears. In closing, I really hope you will give this recipe a try.

Really yummy autumn treats. I used buckwheat flour but they would work with any flour (with gluten or without)