Triple Gingerbread with Pear

[Olga Drozd]

Triple Gingerbread with Pear

This recipe has a triple hit of fresh ginger, crystallized ginger and ground ginger and is fragrant with spices.  This pear filled gingerbread is moist and delicious.  Serve with whipped cream, and a sprinkle of raspberries.

2 cups all purpose flour (500 mL)
2 teaspoons ground ginger
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon salt

1/2 cup butter, softened  (125 mL)
1 cup packed brown sugar (250 mL)
2 large eggs

1/3 cup buttermilk (or soured milk) (75 mL)
1/3 cup fancy (mild) molasses (75 mL)
1 Tablespoon finely grated ginger root

1 cup diced peeled pear (250 mL)
1/4 cup minced crystallized ginger (60 mL)

1 Tablespoon (confectioner's) sugar

Combine, flour, ground ginger, baking powder, ground cinnamon, baking soda, ground allspice, ground nutmeg and salt.

Beat butter and sugar in large bowl until light and fluffy.  Add eggs, 1 at a time, beating well after each addition.

Add buttermilk, molasses, and grated fresh ginger root.

Fold in pear and crystallized ginger. Spread in greased 9-inch springform pan (23 cm.)

Bake in preheated 350º F. oven (175º C.) for about 55 minutes until wooden pick inserted in centre comes out clean.  Let stand in pan for 10 minutes before removing to wire rack to cool.

Sprinkle with icing sugar.  Cuts into 12 wedges.

TIP:  To make soured milk, measure 1 Tablespoon white vinegar or lemon juice into a 1 cup liquid measure.  Add enough milk to make 1 cup.  Stir.  Let stand for 1 minute.