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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 8 |
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A lovely dark gingerbread with chunks of pear. I made small loaf tins to give away with my Christmas goodies last year, they were a big hit. They mailed well, staying moist and yummy. Found in a Williams Sonoma cookbook. Ingredients:
1 tablespoon unsalted butter |
1/2 cup unsalted butter |
1 large firm but ripe pear |
1 1/2 cups all-purpose flour |
3/4 cup whole wheat flour |
1 1/2 teaspoons baking soda |
1 teaspoon ground ginger |
1 teaspoon ground cinnamon |
1/2 teaspoon salt |
1/4 teaspoon ground nutmeg (i use fresh) |
3/4 cup brown sugar, packed |
3/4 cup unsulphured molasses |
2 eggs |
2 teaspoons peeled and grated fresh ginger |
1 cup buttermilk |
Directions:
1. Preheat oven to 350 degrees F. (180 degrees C) Grease a 7 X 11, or 5 small loaf pans, with butter. Dust with flour and tap out excess.
2. In a large frying pan over med-high heat, melt the 1 tablespoons butter. Add the pear and cook, stirring often, until softened, 3-4 minute Transfer to bowl and let cool.
3. In another bowl, sift together the all-purpose and whole-wheat flours, baking soda, ground ginger, cinnamon, salt, and nutmeg and set aside.
4. In a separate bowl, using tan electric mixer on med. speed, beat together 1/2 cup butter and 3/4 cup brown sugar, until light and fluffy, 2-3 minutes. Gradually beat in the molasses. Add the eggs one at a time, beating well after each addition. Beat in fresh ginger.
5. With the mixer on low speed, beat the flour mixture into the egg mixture in three batches alternately with the buttermilk, beginning and ending with the flour. Beat just until mixed. Stir in the pear. Pour into prepared pan/or pans.
6. Bake until a cake tester inserted into the center comes out clean, 45-50 for large cake, check at 30 for small pans Transfer pan to a rack and let cool for 15 minute.
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