Pear Ginger Cake
Serves: 10
  • Poached Pears
  • Water to cover pears
  • 3 whole pears, peeled
  • ⅓ c. honey
  • 1⅓ c. sugar
  • 2" ginger, peeled and in large chunks
  • ½ a lemon
  • Cake
  • 3 whole poached pears, drained
  • 1¼ c. all-purpose flour
  • ¾ c. sugar
  • 1 T. baking powder
  • ¼ c. corn starch
  • ¼ t. cinnamon
  • ¼ t. ground ginger
  • ¼ t. cardamom
  • pinch salt
  • 6 T. butter, melted and cooled
  • 3 eggs
  • Icing sugar (as adornment)
  • Whipped cream, (as adornment)
  1. Add honey, sugar, ginger, pears, and lemon to a small pot. Fill with water until pears just begin to float. Bring to a boil, stir gently to dissolve sugar and reduce heat to a simmer for 15 minutes. Remove pears and cool. Stand pears on a flat surface to see if they stand upright. If not, slice a small piece off the bottom until they stand erect. Set aside to drain.
  2. Preheat oven to 350F. Line a loaf pan with parchment or butter and flour it.
  3. Measure flour, corn starch, salt, and baking powder into a medium bowl and whisk it together. Set aside.
  4. Cream eggs and sugar until lightened and fluffy, about 3 minutes. If you have any question as to whether they're fluffy, keep beating. The mixture will gently slink down the beater in ribbons when you're at the right stage. Slowly mix in dry ingredients until almost combined. Pour in butter and mix until smooth. Pour into prepared loaf pan. Gently press the 3 drained pears into the batter.
  5. Bake 60-75 minutes until a toothpick inserted near a pear removes clean. Cool 10 minutes and remove from pan to a cooling rack. Cool completely before slicing, if you can wait that long. Serve topped with icing sugar and a dollop of whipped cream.
Recipe by Jellibean Journals at