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Pear Ginger Cake with Whipped Cream and Rum-Caramel Glaze
http://www.finecooking.com/recipes/pear-ginger-cake-whipped-cream-...
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Ingredients
categorized
original
12 oz. (1-1/2 cups) unsalted butter, softened; more for the pans
1 lb. 2 oz. (4 cups) all-purpose flour
4-1/2 tsp. baking powder
1 tsp. kosher salt
3 cups granulated sugar
6 large eggs, at room temperature
3/4 cup whole milk, at room temperature
1 lb. firm-ripe Anjou or Bartlett pears (about 2 small pears), peeled, cored, and cut into 1/2-inch dice
5 oz. (1 cup) finely chopped Candied Ginger
1 Tbs. pure vanilla extract
1-1/2 cups granulated sugar
1/4 tsp. fresh lemon juice
1-1/2 oz. (3 Tbs.) unsalted butter, at room temperature
3/4 cup heavy cream
1-1/2 Tbs. dark rum
Pinch of kosher salt
6 cups heavy cream
7 oz. (2 cups) confectioners’ sugar
2-1/2 oz. (1/2 cup) coarsely chopped Candied Ginger for garnish
Ingredients
categorized
original
Produce
Anjou or bartlett pears, firm ripe
(
1
lb.
)
Candied ginger
(
7 1/2
oz.
)
Cooking & Baking
All-purpose flour
(
1 1/8
lb.
)
Baking powder
(
4 1/2
tsp.
)
Confectioners’ sugar
(
7
oz.
)
Granulated sugar
(
4 1/2
cups
)
Kosher salt
(
1
tsp.
)
Kosher salt
(
1
Pinch
)
Vanilla extract, pure
(
1
Tbs.
)
Drinks
Lemon juice, fresh
(
1/4
tsp.
)
Dairy
Butter, unsalted
(
13 1/2
oz.
)
Heavy cream
(
6 3/4
cup
)
Whole milk
(
3/4
cup
)
Refrigerated
Eggs, large
(
6
)
Beer, Wine & Liquor
Rum, dark
(
1 1/2
Tbs.
)
Preparation
Read recipe preparation on
finecooking.com
Fine Cooking
www.finecooking.com
All 3,301 recipes
Social Stats
59.6
Rating
1-100
24
Tweets
223
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Shares
1
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Views
111
PinterestPins
Recipe Stats
Published October 29, 2009 (3 years ago).
18 people saved this recipe.
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