PEARS - GINGER PEAR CAKE
(Makes 12 servings)
5 ripe, fresh California Bartlett pears, divided
1 cup sugar
1 cup molasses
1 cup butter, melted
2 eggs
3 cups sifted flour
1-1/2 tsp baking soda
1-1/2 tsp baking powder
1 tbsp ginger
2 tsp cinnamon
1 tsp cloves
1 tsp nutmeg
1/2 tsp salt
1/2 cup buttermilk
Pare, core and cut 3 pears in half. Cut halves into thirds, lengthwise.
Butter 12-cup bundt mold pan and dust with sugar. Arrange pear slices along side of mold, placing large end of pear at bottom of mold, alternating points up the inside tube, then up the outer side. (It is crucial pear slices snuggle into the pan together).
In a bowl, combine sugar and molasses; beat until smooth. Beat in butter, then eggs, one at a time, beating well after each addition.
Sift together dry ingredients. Add dry ingredients to batter in three additions, alternating with buttermilk. Mix until ingredients are combined.
Pour batter into mold.
Bake in 375 degree oven for 50 to 60 minutes or until tester comes out clean.
Cool in pan 60 minutes, then invert.
Core and slice remaining pears to serve on top of cake and Quick Pear Spice Ice Cream.
California Pear Growers
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