Sassy Radish

I don’t know what it is about gingerbread, but it’s the perfect cake for December and the season. It just has holiday cheer written all over it – and just try and be grumpy when you catch a whiff of gingerbread in the air! As the temperatures drop lower and lower, the spice and the deep earthy undertones that speak to me. Gingerbread smells of winter and celebration and its scent filling not only my apartment, but the rest of the building with warmth and invitation.

And then, of course, there are pears. Something about partridges in pear trees that make pears so perfect for the season. I always have them on hand around this time either as a snack, a complement with cheese, or an ingredient for baking.

Which is why when I spied this recipe in Gourmet magazine a few months ago, I instantly set it aside, but with the weather so finicky, I wanted it to be a bit colder. And so on Sunday when it was cold and rainy and downright miserable outside, I set out to bake this cake and was amazed at just how quickly the whole thing came together and how good it tasted. Fresh ginger is key here, and while it’s a bit of a pain to peel and grate, it makes all the difference in the taste!

Granted this is not the prettiest of cakes, but where it lacks in looks, it more than makes up for with flavor and taste. I had this with a cup of strong black tea and would recommend that over a cup of coffee. I also extended the baking time for about 7 minutes as my cake pan was 8 inches and not 9. I had to make do with what I had at home and it worked out just fine.

Try as I may, the holiday season makes me want to go all out and get a tree (shh, I know it’s not part of Hanukkah!) and decorate and leave out milk and cookies for Santa. Dare anyone judge me?

Dark Gingerbread Pear Cake
Adapted from Gourmet, October 2008

Ingredients:
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/8 teaspoon ground allspice
1/4 teaspoon salt
1 stick unsalted butter
1/4 cup water
1/2 cup packed dark brown sugar
1/2 cup molasses (not robust or blackstrap)
3 large eggs
1/4 cup grated peeled ginger
1 Bosc pear, sliced into 1/4 inch pieces

Preparation:

Preheat oven to 350°F with rack in middle. Butter and flour a 9-inch cake pan, knocking out excess.

Whisk together flour, baking soda, cinnamon, allspice, and salt.

On low heat, melt butter with water.

Beat together brown sugar and molasses with an electric mixer until combined. Add eggs 1 at a time, beating well. Beat in flour mixture at low speed until just combined. Add butter mixture and ginger, beating just until smooth. Pour into cake pan.

Peel pear and cut into 3/4-inch pieces. Scatter over batter. Bake until a wooden pick inserted into center comes out clean, about 35 minutes. Cool slightly.