Ingredients and Weight:
- All-purpose flour: 2 cups (240g)
- Gingerbread spice: 2 tablespoons (10g)
- Baking powder: 1 teaspoon (5g)
- Baking soda: 1/2 teaspoon (2.5g)
- Salt: 1/4 teaspoon (1.25g)
- Unsalted butter, softened: 1 cup (226g)
- Granulated sugar: 1 cup (200g)
- Large eggs: 2
- Buttermilk: 1 cup (240ml)
- Grated fresh ginger: 2 tablespoons (10g)
- Pears, peeled and diced: 2 cups (320g)
Preparation Time:
20 minutes
Cooking Time:
50-60 minutes
Difficulty Level:
3 (Moderate)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch (23x33 cm) baking pan.
- In a medium bowl, whisk together flour, gingerbread spice, baking powder, baking soda, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time.
- Alternating, add buttermilk and flour mixture to the creamed mixture until just combined. Do not overmix.
- Stir in grated ginger and diced pears.
- Pour batter into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in pan for 10 minutes before inverting onto a wire rack to cool completely.
Nutritional Information:
Per slice:
* Calories: 350
* Fat: 15g
* Saturated fat: 9g
* Cholesterol: 70mg
* Sodium: 350mg
* Carbohydrates: 45g
* Fiber: 3g
* Sugar: 25g
* Protein: 5g
Dish Characteristics:
- Moist and flavorful cake with a rich gingerbread spice and a hint of ginger.
- Studded with juicy diced pears for a touch of sweetness and texture.
- Perfect for dessert or as an afternoon tea treat.
User Comments:
- "This cake was absolutely delicious! The gingerbread flavor was perfect and the pears added a nice sweetness and moisture." - Mary
- "I made this cake for a holiday gathering and it was a huge hit. Everyone loved the unique flavor combination." - Sarah
- "I'm not usually a fan of gingerbread but this cake was a pleasant surprise. It was perfectly spiced and not too sweet." - John
Special Precautions and Tips:
- To make buttermilk, stir 1 tablespoon of white vinegar or lemon juice into 1 cup of milk. Let stand for 5 minutes before using.
- For a richer flavor, use dark molasses instead of granulated sugar.
- If you don't have fresh ginger, you can substitute 1 teaspoon of dried ground ginger.
- Store cake in an airtight container at room temperature for up to 3 days.
