This is one of the best desserts I've ever tasted in my life. If I could give this ten stars, I would! The ginger flavor is intense, but it's akin to gingerbread or spice cookies. I used light canned pears for cost & simplicity and diced them into chunks. The pear taste wasn't strong and fresh may fix this, but I don't know. The frosting is a must do - it tempers the kick of the ginger perfectly. The dessert is also very quick to throw together.
Ginger-Pear Cake With Honey-Lemon Frosting
Don't let the amount of ground ginger in this recipe concern you. Surprisingly, it's not overwhelming and combines great with the pears.
More From Oxmoor House
Other: 10 Minutes
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 2 teaspoons baking soda
- 1 teaspoon salt
- 3 tablespoons ground ginger
- 3/4 cup vegetable oil
- 2 large eggs, lightly beaten
- 1/3 cup milk
- 1 1/2 teaspoons vanilla extract
- 3 cups fresh pears, coarsely grated
- Honey-Lemon Frosting
- Combine first 5 ingredients in a large bowl; stir well. Make a well in the center of flour mixture. Add oil, eggs, milk, and vanilla; stir just until combined. Stir in grated pears.
- Pour batter into 2 greased and floured 9-inch round cakepans.
- Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
- Spread 1 cup Honey-Lemon Frosting between layers, and spread remaining Honey-Lemon Frosting on top and sides of cake.
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