Really very good, and pretty too. I had larger pears, so I only needed two. Used the 8" pan.
This cake was wonderful. I used chopped crystallized ginger, which worked very nicely. I sometimes have trouble getting cakes neatly out of the pan, but this one slid right out and looked very professional. This recipe is a keeper!
This was FABULOUS! You need to like ginger though. I made it in an 8in pan as recommended and served it with rum raisin ice cream. It was outstanding and i will be making this again very soon.
I don't typically like gingerbread because it's crunchy rather than chewy. This was so moist and flavorful. The pears were a great combination with the gingerbread. I agree with another reviewer who thought this would be great with ice cream. Maybe when it gets cold I'll have to do that!! I will definitely make this again, and I encourage you to make this as well!
What a delicious treat! I've made this cake several times, and believe me, it goes quickly around our house. I have always been a fan of gingerbread, but the pears with ginger just add a little something special. I made this just a few weeks ago, but there's something about that fresh ginger that made my mouth water every time I thought about it, so I doubled the cake recipe and made a sheet cake, omitting the pears mixed with ginger and lemon juice. Simply scrumptious!
I really liked the flavor of this dessert. It's well balanced and flavorful. Lovely served warm with ice cream. I might make it for Christmas dinner - the only minor change I will make is to use a smaller-diameter pan, such as an 8-inch. I would personally prefer the cake to be a bit thicker.