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    Western Slope Pear & Ginger Cake


    Source of Recipe


    The book, "Taste of America,"

    Recipe Introduction


    Serve it warm with vanilla ice cream or whipped cream.

    Makes 8 servings.

    List of Ingredients






    Cake:
    Butter for pie dish
    1 cup all purpose flour
    1 teaspoon ground ginger
    1/4 teaspoon salt
    6 tablespoons (3/4 stick) butter, room temperature
    2/3 cup (firmly packed) golden brown sugar
    1 tablespoon grated peeled fresh ginger
    2 large eggs
    3/4 cup whole milk
    3 tablespoons pear liqueur

    Topping:
    2 firm but ripe pears
    1 tablespoon melted butter
    2 tablespoons (firmly packed) golden brown sugar
    1/4 teaspoon ground ginger
    Powdered sugar

    Recipe




    For cake: Preheat oven to 350 degrees. Butter 9- inch-diameter pie dish. Combine flour, ground ginger, and salt in small bowl. Using an electric mixer, cream butter, brown sugar and fresh ginger in a medium bowl. Add eggs 1 at a time, beating well after each addition. Beat in milk and pear liqueur. Beat in flour mixture. Spread batter in prepared dish.

    For topping: Peel and core pears. Cut into quarters, then cut quarters into slices. Arrange pear slices in a spoke pattern on batter. Brush pears with melted butter.

    Mix brown sugar and ginger in a small bowl. Sprinkle over pears.

    Bake cake until browned and tester inserted near center comes out clean, about 50 minutes. Sprinkle with powdered sugar. Serve warm.


 

 

 


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