Pear Ginger Cake with Buttered Rum Sauce
Indulge in the cozy, spiced comfort of Pear Ginger Cake with Buttered Rum Sauce, a dessert that beautifully blends seasonal flavors with an irresistible touch of decadence. This moist and tender cake is infused with warm notes of ground ginger, cinnamon, and sweet, juicy pears, creating a perfectly balanced bite in every slice. Topped with a rich, creamy buttered rum sauce that boasts hints of caramel and vanilla, this cake is a true show-stopper for fall gatherings or holiday celebrations. Simple to make yet elegant in presentation, it’s a dessert that pairs perfectly with a scoop of vanilla ice cream or a dollop of whipped cream. With its quick prep time and unparalleled flavor, this pear ginger cake is destined to become a family favorite. Keywords: pear ginger cake, buttered rum sauce, spiced cake, fall dessert, holiday dessert, easy cake recipe.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1.5 teaspoons ground ginger
- 1 teaspoons ground cinnamon
- 0.5 teaspoons salt
- 0.75 cups unsalted butter, softened
- 1 cups granulated sugar
- 0.5 cups brown sugar, packed
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups ripe pears, peeled, cored, and finely diced
- 0.75 cups whole milk
- 0.5 cups unsalted butter (for the sauce)
- 0.75 cups brown sugar (for the sauce)
- 0.5 cups heavy cream (for the sauce)
- 2 tablespoons dark rum (for the sauce)
- 1 teaspoon vanilla extract (for the sauce)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line the bottom with parchment paper.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, ground ginger, cinnamon, and salt. Set aside.
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually alternate adding the dry ingredients and the milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
Gently fold in the diced pears, ensuring they are evenly distributed in the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the buttered rum sauce. In a saucepan over medium heat, melt the butter and stir in the brown sugar. Cook until the sugar has dissolved and the mixture begins to bubble.
Slowly whisk in the heavy cream, followed by the dark rum and vanilla extract. Simmer the sauce for 3-5 minutes, stirring constantly, until it thickens slightly.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Serve the cake warm or at room temperature with the buttered rum sauce drizzled on top.
Nutrition Facts
Calories |
5519 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 304.1 g | 390% | |
| Saturated Fat | 187.6 g | 938% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1210 mg | 403% | |
| Sodium | 3054 mg | 133% | |
| Total Carbohydrate | 650.6 g | 237% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 433.6 g | ||
| Protein | 50.3 g | 101% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 680 mg | 52% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 1610 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
