gingerbread cake with root-beer-poached pears

Name: Gingerbread Cake With Root-Beer-Poached Pears
Cook time: 45 min
Yield: 8
Cuisine: American
Ingredients: FOR THE GINGERBREAD; 1 tablespoon(s) unsalted butter, softened; 2 tablespoon(s) sugar; 1 cup(s) vegetable oil; 1/4 cup(s) unsulfured molasses; 3 - eggs; 2 cup(s) all purpose flour; 2 teaspoon(s) baking soda; 1 teaspoon(s) ground ginger; 1 teaspoon(s) ground cinnamon; 3/4 teaspoon(s) salt; 1 3/4 cup(s) packed dark brown sugar; 1 cup(s) root beer; FOR THE PEARS; 4 - firm ripe bosc pears, peeled, halved, and cored; 4 - 12 fluid ounce bottles root beer; - freshly grated zest of 2 medium lemons; FOR SERVING; 1 cup(s) heavy cream; 1 tablespoon(s) powdered sugar

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Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

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yield 8 serving(s)

cook time 45 Min

method Bake

Ingredients For gingerbread cake with root-beer-poached pears

FOR THE GINGERBREAD
1 Tbsp

unsalted butter, softened
2 Tbsp

sugar
1 c

vegetable oil
1/4 c

unsulfured molasses
3

eggs
2 c

all purpose flour
2 tsp

baking soda
1 tsp

ground ginger
1 tsp

ground cinnamon
3/4 tsp

salt
1 3/4 c

packed dark brown sugar
1 c

root beer
FOR THE PEARS
4

firm ripe bosc pears, peeled, halved, and cored
4

12 fluid ounce bottles root beer
freshly grated zest of 2 medium lemons
FOR SERVING
1 c

heavy cream
1 Tbsp

powdered sugar

How To Make gingerbread cake with root-beer-poached pears

1
Make the gingerbread: Position a rack in the center of the oven and heat the oven to 350F. Coat an 8 inch square cake pan with the butter and lightly dust with the sugar. In a small bowl, stir the oil, molasses, and eggs until combined. In a large bowl, whisk the flour, baking soda, ginger, cinnamon, and salt. In a small pot, bring the brown sugar and root beer to a boil. Meanwhile, add the molasses mixture to the flour and stir to combine. Add the hot root beer mixture and quickly beat until combined. Pour the batter into the prepared pan and bake until a toothpick inserted in the center of the cake comes out clean, 35-45 minutes. Let cool in the pan on a wire rack until warm, about 40 minutes. Invert the pan to remove the cake and turn the cake right side up. (The cake may be prepared up to 4 hours ahead.)

2
Poach the pears: In a medium saucepan, combine the pears, root beer, and lemon zest. Bring the mixture to a slow simmer over medium low heat and cook until the pears are tender, 20-30 minutes. With a slotted spoon, carefully transfer the pears to a plate. Bring the poaching liquid to a boil and boil until reduced to a syrup, about 15 minutes (watch carefully towards the end because it can burn quickly); you should have about 3/4 cup. (The pears and syrup may be prepared up to 4 hours ahead. If the syrup thickens, reheat before serving.)
3
To serve: In a chilled medium bowl, beat the cream and sugar with a hand mixer until soft peaks form, about 3 minutes. Cut the gingerbread into 8 pieces of whatever size you choose and place one on each of 8 plates. Arrange a pear half against each piece of gingerbread and drizzle each with the syrup. Top with a dollop of whipped cream and serve.
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