Pear Ginger Cake with Whipped Cream and Rum-Caramel Glaze

Pear Ginger Cake with Whipped Cream and Rum-Caramel Glaze
Photo by Scott Phillips

Ingredients

  • 3 cups granulated sugar
  • 1-½ cups granulated sugar
  • 1-½ Tbs. dark rum
  • Pinch of kosher salt
  • 1 tsp. kosher salt
  • 1 Tbs. pure vanilla extract
  • ¼ tsp. fresh lemon juice
  • + 12 more ingredients
    • ¾ cup whole milk, at room temperature
    • 12 oz. (1-½ cups) unsalted butter, softened; more for the pans
    • 1-½ oz. (3 Tbs.) unsalted butter, at room temperature
    • ¾ cup heavy cream
    • 1 lb. firm-ripe Anjou or Bartlett pears (about 2 small pears), peeled, cored, and cut into ½-inch dice
    • 6 large eggs, at room temperature
    • 5 oz. (1 cup) finely chopped Candied Ginger
    • 7 oz. (2 cups) confectioners’ sugar
    • 1 lb. 2 oz. (4 cups) all-purpose flour
    • 2-½ oz. (½ cup) coarsely chopped Candied Ginger for garnish
    • 4-½ tsp. baking powder
    • 6 cups heavy cream

Position racks in the bottom and top thirds of the oven and heat the oven to 350°F. Butter three 9x2-inch round cake pans and line each with a parchment round. Butter the parchment. In a large bowl, stir the flour, baking powder, and salt. Using stand mixer fitted with the paddle attachment...

View full recipe at Fine Cooking

Comments


Best Wine Deals

See More Deals





Snooth Media Network