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Fresh Ginger Cake

November 10, 2010

~ Mary ~


You know it would have to be awesome for me to make a SINGLE layer cake.   This is featured in Molly Wizenberg’s book “A Homemade Life”.  I’ve had it ear marked for about a year now, and finally got around to making it. I’m here to tell you, I’VE BEEN MISSING OUT!!!


It’s a beauty this one. And simple. What I liked was that I turned the oven on to preheat and started prepping the batter. Once the oven started beeping that it was ready, so was the cake batter. Then, while the cake baked, I made the Pear and Caramel Topping, and it was done precisely when the cake was coming out of the oven. How simple is that?!


So STOP what you’re doing and make this cake. Seriously!


If you don’t have time today, please, make it a point to make it within the week! Once you bite into its warm deliciousness you’ll thank me again and again.



Fresh Ginger Cake



In a bowl mix together, then set aside:

1 Cup Flour

1/2 tsp Baking Soda

1/4 tsp Salt


In another bowl stir to combine:

1/4 Cup Unsulphered Molasses NOT Black Strap

1/4 Cup Sour Cream

4 Tbsp Melted, Butter cooled slightly

1/4 Cup Light Brown Sugar firmly packed

1 Large Egg

1 Tbsp minced Fresh ginger

1/2 tsp Lemons Zest


Add flour mixture and stir until just combined.  Pour into a greased 8″ round pan.  Spread evenly.  Bake in pre-heated 350 oven for 15-20 minutes or until a toothpick comes out clean.  Cool the cake and top with



2 Firm Pears peeled and sliced lengthwise, place in bowl,  then stir in

1-2 Tbsp Lemon Juice


In a heavy, wide saute pan melt

2-3 Tbsp Butter then add the pears so they form a single layer.  Cook for about 3 minutes.  Shake the pan on occasion.  Sprinkle with

1/4 Cup Sugar

Continue to cook and shake until sugar has dissolved.  With a slotted spoon, transfer the pears back to their bowl.  You can leave the pears on the firm side as they will continue to cook in their bowl.


Leaving all the liquid in the saute pan, over medium heat, boil the mixture while stirring until it turns a deep shade of caramel then add:

3 Tbsp Water

3 Tbsp Heavy Cream

2 Tbsp Brandy or Bourbon

Simmer and stir until it thickens slightly.  Whisk briskly if it has separated.

Turn out the cake, top with warmed pears and drizzle over warm caramel.

24 Comments leave one →
  1. November 10, 2010 8:52 am

    Wonderful. The pears across the top look amazing.

  2. Pat permalink
    November 10, 2010 10:39 am


  3. wanda permalink
    November 10, 2010 11:42 am

    This looks fabulous we (Emma) will have to make it she has a four-day weekend!

    • foododelmundo permalink
      November 10, 2010 1:09 pm

      Unfortunately for you I think she’ll be making something else.
      The surprise is in the mail =D

  4. November 10, 2010 1:16 pm

    This looks delicious! Come to think of it, I haven’t ever made a single layer cake like this either! But I’m all for simple & sweet! Great post…I’m going to have to try this!

  5. November 10, 2010 6:09 pm

    Oh this is beautiful! Single layer… my kind of cake. And please excuse the drool 😉

  6. November 10, 2010 6:25 pm

    This cake looks absolutely amazing. Great job 🙂

  7. November 10, 2010 8:31 pm

    Well if this taste as good as it sure looks you diffinitely were missing out waiting on this one, and I would say you aced it!

  8. November 10, 2010 10:28 pm

    Loving the combination of lemon and ginger! High tea time!

  9. November 10, 2010 10:33 pm

    All right, I’ve had it earmarked for a year. I’ll make it – it looks scrumptious – don’t yell at me anymore. Did I mention how delicious this looks?

  10. November 11, 2010 2:49 am

    What a beautiful cake! The dripppp….!

  11. November 11, 2010 9:08 am

    What a beautiful cake! It looks yummy 🙂

  12. Kori permalink
    November 11, 2010 9:17 am

    Hey Mary-
    What kind of pear do I use? Did you use Brandy or Bourbon? I’ll be making this for my family on Friday. Sam is coming over & I’ll tell him you reccmd.

    • foododelmundo permalink
      November 11, 2010 9:27 am

      The recipe said to use any type of pear, I used bartlett pears, but might opt for a firmer bosc pear next time. I used Brandy, but either would do. You’re going to LOVE it!

  13. November 11, 2010 9:17 am

    How that looks so absolutely delicious!

  14. November 11, 2010 2:48 pm

    delicious cake

  15. November 11, 2010 6:15 pm

    Lovely…most ginger cakes and such call for crystalized ginger which I really don’t like…but this cake with fresh ginger sounds delicious!

  16. November 12, 2010 4:52 pm

    I loved that book – she’s such a good writer – and dumb me just realized the articles I enjoy so much in Bon Appetit is Molly too!

    Holy yum. Insulin=worthy!!

    Have a great weekend!

  17. November 12, 2010 6:45 pm

    Oh my! Yesterday was my birthday so I am going to assume this beauty was meant for me! GREG

  18. November 14, 2010 7:30 pm

    Oh, you are right. This is a must-make recipe. Wow, it looks fantastic. I don’t have pears but I do have a bag of apples in the fridge so I’ll have to use those (oh darn). Wow. Thanks for passing this along.

  19. November 15, 2010 2:41 pm

    Oh my goodness…this one about made me want to lick the screen! Wow, that looks delicious. The photos are fantastic too. I just love ginger in anything so this one really appeals to me. Of course that caramel on the top doesn’t hurt any!!

  20. beth permalink
    November 24, 2010 6:12 pm

    This is one of the few recipes from that book that I haven’t made…this post makes me want to make it RIGHT NOW! (Now if I hadn’t just made three pies for thanksgiving today…:)

    • foododelmundo permalink
      November 24, 2010 7:20 pm

      Which of her recipes were/are your favorites?

  21. huntfortheverybest permalink
    November 26, 2010 3:36 pm

    i made a cake like this before but this one sounds better!

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