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


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