Gingerbread Cake with Root-Beer-Poached Pears

Gingerbread Cake with Root-Beer-Poached Pears
Photo by Christopher Hirsheimer

Ingredients

  • ¾ tsp. table salt
  • 4 firm-ripe Bosc pears, peeled, halved, and cored
  • ½ oz. (1 Tbs.) unsalted butter, softened
  • ¼ cup unsulfured molasses
  • 2 Tbs. granulated sugar
  • 1 Tbs. confectioners’ sugar
  • 1 cup heavy cream
  • + 10 more ingredients
    • 3 large eggs
    • 9 oz. (2 cups) unbleached all-purpose flour
    • Four 12-fl.-oz. bottles root beer, preferably an artisanal brand
    • 1 cup vegetable oil
    • 2 tsp. baking soda
    • Freshly grated zest of 2 medium lemons
    • 1 tsp. ground ginger
    • 1 tsp. ground cinnamon
    • 1-¾ cups packed dark brown sugar
    • 1 cup root beer, preferably an artisanal brand

Position a rack in the center of the oven and heat the oven to 350°F. Coat an 8- or 9-inch square cake pan (at least 10 cups in volume) with the butter and lightly dust with the granulated sugar. In a small bowl, stir the oil, molasses, and eggs until combined. In a large bowl, whisk the flour, b...

View full recipe at Fine Cooking

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