Pear Ginger Cake with Whipped Cream and Rum-Caramel Glaze

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


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

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


Best Wine Deals

See More Deals

Snooth Media Network