Tuesday, April 20, 2010

Pear Lemon Gingerbread

1 & 1/2 cups wholewheat pastry flour
1/4 cup AP flour
1 & 1/4 tsp baking soda
1 & 1/4 tsp ground ginger
1 tsp cinnamon
3/4 tsp salt
1/3 cup brown sugar
1 egg, lightly beaten
1/2 cup oil
1/2 cup molasses
1/2 cup boiling water
1 can pears, drained (about 6 to 8 pear halves)
{I used "lite" pears in juice, but not with artificial sweetener}

Heat oven to 350°.
Grease a 9" square pan or a large loaf pan.
I used a non-stick loaf pan and and baking spray.
Mix the ingredients, except pears, in the order given, by hand or in mixer on low.
When fully mixed, spread the mixture evenly in the cake pan.
Place the pears evenly around the top.
Bake for approx 45 - 50 minutes, until a toothpick comes out clean.
While it is baking, mix this glaze:
juice and zest of 1 lemon (about 3 T.)
1/2 cup powder sugar
When you take the cake from the oven, poke holes in it with a chopstick, about 1" apart. Pour the glaze over the cake whilst it is hot, carefully into the holes so it doesn't just run down into the sides of the cake.
Serve warm.

No comments:

Post a Comment