Pear Ginger Cake with Whipped Cream and Rum-Caramel Glaze
"Itâ??s a triple-decker stunner that features a soft, tender cake with fresh pears and homemade ginger folded into the batter, and a billowy whipped cream filling and frosting. All is topped with luscious rum-caramel glaze...."
INGREDIENTS
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12 oz. (1-1/2 cups) unsalted butter, softened; more for the pans
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1 lb. 2 oz. (4 cups) all-purpose flour
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4-1/2 tsp. baking powder
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1 tsp. kosher salt
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3 cups granulated sugar
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6 large eggs, at room temperature
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3/4 cup whole milk, at room temperature
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1 lb. firm-ripe Anjou or Bartlett pears (about 2 small pears), peeled, cored, and cut into 1/2-inch dice
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5 oz. (1 cup) finely chopped Candied GingerÂ
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1 Tbs. pure vanilla extract
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1-1/2 cups granulated sugar
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1/4 tsp. fresh lemon juice
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1-1/2 oz. (3 Tbs.) unsalted butter, at room temperature
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3/4 cup heavy cream
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1-1/2 Tbs. dark rum
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Pinch of kosher salt
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6 cups heavy cream
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7 oz. (2 cups) confectionersâ?? sugar
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2-1/2 oz. (1/2 cup) coarsely chopped Candied Ginger for garnish
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