What type of cake lover are you? Are you more of a a light and airy sponge cake lover or more of a dense, flourless chocolate cake type of cake lover? I think I might be both (because cake!), but I feel a definite pull toward the rich, dense, type of cake. Oh wait! Is this a post about pound cake!? Why didn’t someone tell me?
Besides flourless chocolate cake being my fave (shh don’t tell this recipe), pound cake is where it’s at for me. And I know, it’s gingerbread, and it’s a liiiiitle early to be talking about the holidays *shushes my anxiety* but can we at least talk about the best thing about the holidays and obviously that’s the FOO…I mean spending so much time with our families! But a pound cake never hurts, so why not bring it to your holiday family or friend gathering? Or if Auntie Corona won’t allow us to gather for the holidays, make it for yourself or your little unit at home and cozy up with your favorite book (or tv show, lets be real) and a blanket while the smell of gingerbread takes over your home.
Gingerbread Spiced Pear Pound Cake
- 2 firm bosc pears, diced
- 1 cup butter (2 sticks), at room temperature
- 3/4 cup dark brown sugar
- 4 eggs, at room temperature
- 1/4 cup molasses
- 1/4 cup milk
- 2 cups gluten free flour (I use bob’s red mill 1 to 1 baking mix) I order via amazon for the best deal >>> Bob’s Red Mill Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
- 1 teaspoon baking powder
- 1/4 teaspoon fine salt
- 2 teaspoons ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice ***notes: if you don’t have every single spice, the ginger, cinnamon, and cloves are the most important. ***Feel free to use 2 tablespoons of gingerbread spice blend in lieu of all of the above listed spices if you have it or purchase here >>>Gingerbread Spice – 4 oz
For the glaze:
- 1 cup confectioners sugar (powdered sugar)
- 1-2 tablespoons of milk (If you would like a thinner glaze, use closer to two tablespoons. I use somewhere in the middle of that. It needs to be pourable, but you don’t want it to all run off.)
*Optional variations on the glaze:
- use cream instead of milk for a richer glaze
- add 1 tsp of vanilla extract (don’t forget, this adds more liquid, so you may scale back the milk to achieve the consistency you are looking for)
- if you have some leftover pear, pulverize it until smooth and mix with your powdered sugar and a little milk until it is the right glaze consistency
- add a sprinkle of cinnamon
- grate a little lemon zest on top of your glaze before it dries (lemon and gingerbread work so well together and this also makes your cake look extra pretty!)
- crumble over some gingersnaps or gingerbread cookie on top of the glaze before it dries for a little added texture to the top of the cake.
- add some small diced pieces of candied ginger on top of the glaze before it dries.
- Preheat the oven to 350 degrees Fahrenheit and line a loaf pan with parchment paper. Spray the parchment with nonstick spray.
- Whisk together 2 cups flour, 1 teaspoon baking powder, 1/4 teaspoon salt, 2 teaspoons ginger, 1 teaspoon cinnamon, 1/2 teaspoon cloves, 1/4 teaspoon nutmeg, 1/4 teaspoon allspice
- In another bowl of a stand mixer or in a separate bowl with a handheld mixer, cream 1 cup butter and 3/4 cup dark brown sugar together until fluffy and lighter in color (about two minutes) making sure to scrape the bottom and sides of the bowl when necessary.
- Add 4 eggs one at a time, fully incorporating each one before the next, scraping the bowl as necessary.
- Add 1/4 cup molasses and mix.
- Add half of the flour mixture and incorporate on low speed, add 1/4 cup milk, add the rest of the flour.
- Mix the two diced pears with 2 tablespoons of flour and fold into the batter gently.
- Scrape the mixture out into the loaf pan and smooth the top.
- Bake for one hour to one hour and 10 minutes until a cake tester comes out clean from the middle of the loaf.
- Make the glaze. In a small bowl, place 1 cup powdered sugar and add milk 1 tablespoon at a time mixing until you reach your desired consistency.
Take the cake out of the oven and cool for what will seem like an eternity but it’s actually about 20 minutes. This is so that it’s cool enough to handle the glaze being poured over without the warmth of the cake melting it. (and if you decide to heck with it and pour on the glaze while its still warm and cut off a thick slice, I won’t tell :))
When the cake is cool, pour on your glaze. You can drizzle or pour down the middle and use a knife to help it flow over the sides.
Wrap leftovers tightly in plastic wrap and store in the fridge for up to two days (it will still be edible after that point, just maybe a little stale. Sorry, I make recipes, not magic ;))
Take my word for it, this is SO delicious with a hot cup of coffee or tea the next morning (assuming you don’t get up to bake this at 6am, but you do you). Just cut off a slice and heat in the microwave for 10-15 seconds.
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