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Gingerbread
Cake
from the kitchen of Sharmagne Leland-St. John
3 cups white flour
1 teaspoon baking soda
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon allspice
1/2 teaspoon salt
1 small pear pureed (approx. 1/2 cup)
1/2 cup buttermilk
1 cup butter at room temperature
1 cup packed dark brown sugar
3/4 cup black strap molasses
3 eggs (4 if small)
Preheat oven to 350 degrees. Grease, then flour a 10 inch bundt
pan.
Sift all the dry ingredients, except the brown sugar, together in a
large bowl.
In a separate bowl whisk the buttermilk and the pear puréed. Set
aside.
Cream the butter and the brown sugar together. Add the molasses,
then the eggs one at a time. Each must be absorbed before the
next is added. Now begin to add the dry ingredient mixture and
the purée mixture a little at a time until you have a smooth batter.
Pour into the bundt pan. Place in the center of the oven and
bake for approximately 50 minutes or until a toothpick inserted into
the center of the cake comes out clean. Cool in the pan for 10
minutes then gently remove from the pan and cool on a cake rack.
Carmelised
Pears with Ginger Whipping Cream
3 tablespoons melted butter
5 small ripe pears, peeled, cored, and sliced into 1/4 inch wedges
3/4 cups sugar
~~~~~~~~~~~~~~~
1/2 cup whipping cream
1 tablespoon sugar
4 teaspoons crystalised ginger, minced
Melt the butter in an iron skillet until it sizzles. Add the
pears and toss them to coat with the butter. Sprinkle the sugar
over them and stir. Continue to cook over a medium-high
heat, for approximately 5 minutes, stirring gently until the pears are
caramelised. Remove from the heat and cool at room temperature.
Meanwhile combine the cream and the sugar in a mixing bowl and whip
into soft peaks. Fold in the crystalised ginger.
To serve, place a slice of cake on a dessert plate, top with the
whipped cream and slices of the caramelised pears. Serve warm or
at room temperature.
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