Bake this Pear Spice Cake with Cardamom and Ginger recipe as a warm snack
2 cups all-purpose unbleached flour
1 tsp baking soda
1 tsp kosher salt
1/2 tsp ground cardamom
1/2 tsp cinnamon
1/8 tsp powdered ginger
1/4 cup white whole wheat flour
1/2 cup vegetable shortening
3/4 cup light brown sugar
2 large eggs
1 tsp pure vanilla extract
1 cup grated pears (no need to peel them), approximately 3 large pears
1/2 cup buttermilk
Preheat the oven to 180C. Coat a loaf pan with baking spray, and set aside.
Into a mixing bowl, sift together the all-purpose flour, baking soda, salt, cardamom, cinnamon and ginger. Stir in the white whole wheat flour. Set aside.
In a Kitchenaid-type stand mixer, cream the shortening and sugar. Add vanilla and eggs, and stir to combine. Then, alternating a little bit at a time, add dry ingredients, buttermilk and grated pears to the batter.
Pour the mixture into the prepared loaf pan, and spread evenly. Bake for 45 minutes, then test with a skewer inserted into the center of the cake. If the skewer does not come out clean, return the cake to the oven for an additional 5 minutes, or until done.
Let the cake cool in the pan for 15 minutes, then turn out onto a wire rack and let cool to desired serving temperature.
Serve slightly warm with fresh whipped cream or vanilla ice cream, or serve cold. (Can be frozen.)
Recipe provided by The Perfect Pantry.
All text and photographs copyright Lydia Walshin 2006-2010 – licensed under Creative Commons.