Dark Gingerbread Pear Cake Recipes

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UPSIDE-DOWN PEAR GINGERBREAD CAKE



Upside-Down Pear Gingerbread Cake image

The aroma of baking gingerbread stirs up such warm memories. This cake looks festive and is even on the lighter side. -Nancy Beckman, Helena, Montana

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 17

3 tablespoons butter
1/3 cup packed dark brown sugar
2 medium Bosc pears, peeled and thinly sliced
CAKE:
1/2 cup 2% milk
1 tablespoon cider vinegar
1 large egg, room temperature
1/2 cup packed dark brown sugar
1/3 cup molasses
1/4 cup butter, melted
1-1/4 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon ground cloves
Whipped cream, optional

Steps:

  • Preheat oven to 350°. In a small saucepan, melt butter over medium heat; stir in brown sugar. Spread over bottom of a greased 9-in. round baking pan. Arrange pears over top., For cake, mix milk and vinegar; let stand 5 minutes. In a large bowl, beat egg, brown sugar, molasses, melted butter and milk mixture until well blended. In another bowl, whisk flour, cinnamon, baking soda, ginger, salt and cloves; gradually beat into molasses mixture. Spoon carefully over pears., Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 10 minutes before inverting onto a serving plate. Serve warm or at room temperature with whipped cream, if desired.

Nutrition Facts : Calories 331 calories, Fat 11g fat (7g saturated fat), Cholesterol 51mg cholesterol, Sodium 348mg sodium, Carbohydrate 56g carbohydrate (37g sugars, Fiber 2g fiber), Protein 4g protein.

DARK GINGERBREAD PEAR CAKE



Dark Gingerbread Pear Cake image

Provided by Maggie Ruggiero

Categories     Cake     Mixer     Ginger     Brunch     Dessert     Bake     Picnic     Quick & Easy     Pear     Spice     Fall     Potluck     Molasses     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 1 (9-inch) cake

Number Of Ingredients 13

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/8 teaspoon ground allspice
1/4 teaspoon salt
1 stick unsalted butter
1/4 cup water
1/2 cup packed dark brown sugar
1/2 cup molasses (not robust or blackstrap)
3 large eggs
1/4 cup grated peeled ginger
1 Bosc pear
Accompaniment: whipped cream

Steps:

  • Preheat oven to 350°F with rack in middle. Butter and flour a 9-inch cake pan, knocking out excess.
  • Whisk together flour, baking soda, cinnamon, allspice, and salt.
  • Melt butter with water.
  • Beat together brown sugar and molasses with an electric mixer until combined. Add eggs 1 at a time, beating well. Beat in flour mixture at low speed until just combined. Add butter mixture and ginger, beating just until smooth. Pour into cake pan.
  • Peel pear and cut into 3/4-inch pieces. Scatter over batter. Bake until a wooden pick inserted into center comes out clean, about 35 minutes. Cool slightly.

GINGERBREAD PEAR CAKE



Gingerbread Pear Cake image

Gingerbread and pears are combined in a beautiful and tasty upside down cake that is a delightful blend of fruit and spice.

Provided by Mallinda

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Spice Cake

Time 1h

Yield 8

Number Of Ingredients 6

2 tablespoons butter, melted
¼ cup dark corn syrup
¼ cup brown sugar
1 (16 ounce) can pear halves, well drained
½ cup pecan halves
1 (14.5 ounce) package gingerbread cake mix

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Mix the melted butter, corn syrup, and brown sugar in a 9-inch round cake pan.
  • Slice pear halves in half lengthwise. Place a pecan in the center of each pear quarter. Place pears cut side down in the cake pan, arranging them like spokes radiating from the center of the pan. Sprinkle any remaining pecans around the pears.
  • Prepare the cake mix according to package directions, and pour over the pears and pecans in the cake pan.
  • Bake 40 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Cool slightly before turning out onto a serving dish.

Nutrition Facts : Calories 371.5 calories, Carbohydrate 59 g, Cholesterol 7.6 mg, Fat 14.9 g, Fiber 2.4 g, Protein 3.1 g, SaturatedFat 4 g, Sodium 377.4 mg, Sugar 12.9 g

GINGER PEAR CAKE



Ginger Pear Cake image

Provided by Food Network Kitchen

Categories     dessert

Time 1h20m

Yield 12 servings

Number Of Ingredients 14

1/4 cup unsalted butter
2 ripe Bosc pears, peeled, cored, and cut into 1-inch chunks
1/2 cup dark brown sugar
2 teaspoons pumpkin pie spice
1 1/2 cups all-purpose flour
1 1/2 teaspoons ground ginger
3/4 teaspoon baking soda
1/2 teaspoons baking powder
1/4 teaspoon fine salt
1/4 cup milk
1/2 cup dark molasses
2 large eggs
1/4 cup water
Confectioners' sugar, for dusting, optional

Steps:

  • Position a rack in the center of the oven and preheat to 325 degrees F. Lightly spray a 9 by 13 by 2-inch baking dish with vegetable cooking spray. Line the pan with parchment or waxed paper.
  • Melt 2 tablespoons of the butter in a medium skillet over medium-high heat. Add the pears and cook, stirring occasionally, until golden brown, about 7 minutes. Stir in 1 tablespoon of the brown sugar and 1 teaspoon of the pumpkin pie spice and remove pan from the heat.
  • Whisk the flour, ginger, the remaining 1 teaspoon of pumpkin pie spice, baking soda, baking powder, and salt in a large bowl.
  • In another bowl, whisk the milk, molasses, and remaining brown sugar. Add the eggs and whisk until smooth. Use a spatula to stir the molasses mixture into the dry ingredients to make a thick liquid batter.
  • Heat the water and remaining 2 tablespoons butter in a small saucepan until just boiling. Whisk the hot water into to the batter until just combined. Stir in the pears. Pour the batter into the prepared pan. Bake in the center of the oven, until a toothpick inserted into the center comes out clean, about 40 minutes.
  • Cool cake in the pan on a rack. Cut into 12 squares. Dust with confectioners' sugar before serving, if desired.

Nutrition Facts : Calories 193 calorie, Fat 5 grams, SaturatedFat 3 grams, Carbohydrate 35 grams, Fiber 1 grams, Protein 3 grams

UPSIDE DOWN PEAR GINGERBREAD CAKE



Upside Down Pear Gingerbread Cake image

Delicious, yet easy to make. The perfect dessert for a Thanksgiving or Christmas feast.

Provided by blondiegreen

Categories     Desserts     Cakes     Upside-Down Cake Recipes

Time 2h5m

Yield 12

Number Of Ingredients 14

2 ½ cups all-purpose flour
1 ½ teaspoons baking soda
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
½ teaspoon salt
¼ cup butter
¼ cup brown sugar
1 (29 ounce) can pear halves, well drained
½ cup white sugar
½ cup butter, softened
1 egg
1 cup molasses
1 cup hot water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). In a bowl, lightly mix the flour, baking soda, cinnamon, ginger, cloves, and salt until thoroughly combined.
  • Place 1/4 cup of butter into a 10-inch springform pan, put it in the oven, and allow to melt for a minute or two. Sprinkle the melted butter evenly with brown sugar. Pat the pear halves dry with paper towels, and cut each half into 3 slices lengthwise. Arrange the pear slices in a spiral pattern on top of the brown sugar. Without disturbing the arranged slices, spray the inside walls of the pan with cooking spray.
  • Beat the white sugar and 1/2 cup of butter in a mixing bowl with an electric mixer until creamy; beat in the egg, then mix in the molasses. Mix the flour mixture into the molasses mixture, then stir in the hot water. Pour the batter into the springform pan on top of the pear slices.
  • Bake the cake in the preheated oven until a knife inserted into the cake comes out clean, 45 to 50 minutes.
  • Allow to cool completely in the pan before inverting on a serving dish and removing pan.

Nutrition Facts : Calories 368.3 calories, Carbohydrate 62.7 g, Cholesterol 46 mg, Fat 12.3 g, Fiber 2.1 g, Protein 3.6 g, SaturatedFat 7.5 g, Sodium 357.6 mg, Sugar 34.7 g

PEAR UPSIDE-DOWN GINGERBREAD CAKE



Pear Upside-Down Gingerbread Cake image

This gingerbread-based cake is both festive and homey thanks to the additions of pear and its upside-down make.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 9-inch-square cake

Number Of Ingredients 17

10 tablespoons (1 1/4 sticks) unsalted butter, room temperature, plus more for pan.
5 large ripe Bartlett pears, peeled, cored, and quartered
2 tablespoons freshly squeezed lemon juice
1/4 cup granulated sugar
6 tablespoons brandy
1 cup all-purpose flour
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 cup packed dark-brown sugar
3 large eggs
1/2 cup unsulfured molasses
1 tablespoon freshly grated ginger
1 teaspoon baking soda
2 tablespoons boiling water

Steps:

  • Heat oven to 350 degrees. Butter a 9-inch-square cake pan; set aside. In a large bowl, toss pears with lemon juice. In a large skillet over medium-high heat, melt 2 tablespoons butter; sprinkle with 2 tablespoons granulated sugar. Add half the pears, cut sides down, in single layer; cook until brown, 2 to 3 minutes. Turn pears over; cook other sides until brown, 2 to 3 minutes. Using a slotted spoon, transfer cooked pears to a plate. Cook remaining pears; transfer to plate. To pear juices in skillet, add brandy, and sprinkle with remaining 2 tablespoons granulated sugar. Cook, stirring, until reduced to syrup, about 1 minute. Pour into cake pan; swirl to spread. Starting in one corner of pan, fan out pears in single layer; arrange so the tapered sides lie in same direction. Set aside.
  • In a medium bowl, whisk together flour, ground ginger, cinnamon, cloves, nutmeg, and salt; set aside. In bowl of an electric mixer, beat remaining 8 tablespoons butter until fluffy. Add brown sugar; beat on medium-high speed for 3 minutes. Add eggs; beat to combine. Beat in molasses and grated ginger.
  • Add half of flour mixture; combine on low speed. In a small bowl, combine baking soda and boiling water; beat into batter. Beat in remaining flour mixture until combined. Pour into pan; bake 25 minutes. Reduce heat to 325 degrees. bake until springy to the touch, 15 to 20 minutes. Cool on a wire rack for 1 hour. Run a knife between pan and cake. Invert cake onto a serving plate. Arrange pears as needed, and serve.

PEAR GINGERBREAD CAKE



Pear Gingerbread Cake image

You'll need just four items to stir up this tasty gingerbread cake topped with canned pears. "You can also use fresh ripe pears when they're in season," suggested Cindy Reams from Philipsburg, Pennsylvania.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 9 servings.

Number Of Ingredients 4

1/4 cup butter, melted
2 cans (15-1/4 ounces each) sliced pears, drained and patted dry
1/3 cup sugar
1 package (14-1/2 ounces) gingerbread cake mix

Steps:

  • Spread the butter in a 9-in. square baking dish. Arrange pear slices in rows over the butter. Sprinkle with sugar. Prepare cake mix batter according to package directions. Carefully pour over the pears. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes before inverting onto a serving plate.

Nutrition Facts : Calories 301 calories, Fat 10g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 360mg sodium, Carbohydrate 51g carbohydrate (32g sugars, Fiber 1g fiber), Protein 3g protein.

DARK MOLASSES GINGERBREAD CAKE



Dark Molasses Gingerbread Cake image

A very dark and moist cake, it is best served the day after making so the spices have a chance to blend. serve with fresh whipped cream if desired.

Provided by Brookelynne26

Categories     Breads

Time 40m

Yield 8 serving(s)

Number Of Ingredients 11

2 cups all-purpose flour
1/4 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon ground cloves
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup unsalted butter
1 cup boiling water
2 eggs, beaten
1 1/2 cups molasses

Steps:

  • Preheat oven to 350°F.
  • Sift the flour, baking soda, and baking powder into a large mixing bowl. Using a wire whisk, blend in the spices and salt. Melt the butter in the boiling water and whisk mixture into the flour mixture. Add the eggs and molasses and whisk until blended.
  • Turn into a buttered and floured 8x8 inch baking pan. Bkae for 35-40 minutes, until; well done and a toothpick plunged in the center comes out clean.

Nutrition Facts : Calories 420.6, Fat 13.1, SaturatedFat 7.8, Cholesterol 77, Sodium 320.2, Carbohydrate 72.3, Fiber 1.2, Sugar 35.2, Protein 5

GINGERBREAD CAKE WITH CARAMELIZED PEARS



Gingerbread Cake With Caramelized Pears image

Make and share this Gingerbread Cake With Caramelized Pears recipe from Food.com.

Provided by MarieRynr

Categories     Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 19

3 cups flour
1 teaspoon baking soda
1 1/2 teaspoons cinnamon, divided
1 teaspoon ground ginger
1/2 teaspoon allspice
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 -2 small ripe pear, peeled, cored, puree in a blender to make 3/4 cup puree
1/2 cup buttermilk
1 cup butter, softened
1 cup packed brown sugar
3/4 cup dark molasses
3 eggs
1 1/2 cups heavy whipping cream
1 tablespoon sugar
1 teaspoon vanilla
1/4 cup butter
6 rip pears, peeled, cored, cut into 1/4 inch slices
3/4 cup sugar

Steps:

  • Preheat oven to 350*F.
  • Grease and flour a 10 inch bundt pan.
  • Combine the flour, soda, 1 tsp cinnamon, ginger, allspice, cloves and salt in a bowl and mix well.
  • Combine the pear puree and buttermilk in a bowl and mix well.
  • Beat the butter and brown sugar in a mixing bowl until creamy, scraping the bowl occasionally.
  • Add the molasses and beat until blended.
  • Add the eggs, one at a time, beating well after each addition; the batter will appear curdled.
  • Add the flour alternately with the pear mixture, beating well after each addition and scraping the sides of the bowl frequently to make sure all the ingredients are incorporated.
  • Pour the batter into the prepared pan.
  • Bake for 40 to 50 minutes or untila wooden pick inserted in the center comes out clean and the cake begins to pull away from the side of the pan.
  • Cool in the pan for 10 minutes.
  • Remove to a wire rack.
  • Serve warm or at room temperature.
  • Beat the whipping cream, sugar, vanilla and 1/2 tsp cinnamon in a mixing bowl until soft peaks form.
  • Slice the cake and arranges on individual dessert plates, topped with the whipped cream and caramelized pears.
  • For the pears: Heat the butter in a large heavy skillet until sizzling.
  • Add the pears and toss to coat.
  • Sprinkle with the sugar and stir.
  • Cook for 10 minutes until the pears are caramelized and tender, stirring gently.
  • Remove and let stand until room temperature.

UPSIDE-DOWN PEAR GINGERBREAD CAKE



Upside-Down Pear Gingerbread Cake image

Categories     Cake     Fruit     Ginger     Dessert     Bake     Christmas     Thanksgiving     Pear     Winter     Christmas Eve     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 19

For topping
2 1/2 firm pears (preferably Bosc)
1/2 stick (1/4 cup) unsalted butter
3/4 cup packed light brown sugar
For cake
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
1 cup molasses (preferably mild)
1 cup boiling water
1 stick (1/2 cup) unsalted butter, softened
1/2 cup packed light brown sugar
1 large egg, lightly beaten
Accompaniment: vanilla ice cream
Special Equipment
a well-seasoned 10-inch cast-iron skillet or a 12-inch deep nonstick skillet (handle wrapped with a double layer of foil if not ovenproof)

Steps:

  • Make topping:
  • Peel and core pears and cut each into 8 wedges.
  • Melt butter in skillet over moderate heat until foam subsides. Reduce heat to low, then sprinkle brown sugar over bottom of skillet and cook, undisturbed, 3 minutes (not all sugar will be melted). Arrange pears decoratively over sugar and cook, undisturbed, 2 minutes. Remove from heat.
  • Make cake:
  • Preheat oven to 350°F.
  • Whisk together flour, baking soda, cinnamon, ginger, cloves, and salt in a bowl. Whisk together molasses and boiling water in a small bowl. Beat together butter, brown sugar, and egg in a large bowl with an electric mixer at medium speed until creamy, about 2 minutes, then alternately mix in flour mixture and molasses in 3 batches at low speed until smooth.
  • Pour batter over topping in skillet, spreading evenly and being careful not to disturb pears, and bake in middle of oven until a tester comes out clean, 40 to 50 minutes.
  • Cool cake in skillet on a rack 5 minutes. Run a thin knife around edge of skillet, then invert a large plate with a lip over skillet and, using pot holders to hold skillet and plate tightly together, invert cake onto plate. Replace any pears that stick to skillet. Serve warm or at room temperature.

GINGERBREAD PEAR UPSIDE DOWN CAKE



Gingerbread Pear Upside Down Cake image

Warm gingerbread cake is baked in a skillet on top of a sweet mixture of caramelized pears, then flipped over for a beautiful and delicious presentation!

Provided by Kare for Kitchen Treaty

Time 1h

Number Of Ingredients 15

2 pears - can be somewhat ripe to pretty darn ripe
1/4 cup unsalted butter
3/4 cup packed brown sugar
1/2 cup unsalted butter (softened)
1/2 cup packed brown sugar
1 egg
2 1/2 cups flour
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup dark molasses
1/2 cup light corn syrup
1 cup boiling water

Steps:

  • Preheat oven to 350. Use a 10-inch cast iron skillet, or according to Epicurious, you can use a 12-inch non-stick skillet if you wrap the handle in a double layer of foil.
  • Peel pears and cut into quarters. Remove the core portion, and slice each quarter lengthwise into four slices.
  • Heat the skillet to medium on the stove top and melt 1/4 cup butter. Cook butter until the foam on top of the butter starts to go away.
  • Reduce heat to low, and sprinkle the 3/4 cup packed brown sugar onto the butter. Let the brown sugar sit in the butter, without stirring, for three minutes.
  • Carefully lay the pears into a circle in the sugar mixture.
  • Leave the pears in the skillet (don't stir), still over low heat, for a couple more minutes, then remove from heat.
  • Time to make the cake batter! Beat the 1/2 cup softened butter, 1/2 cup brown sugar, and egg in a large bowl.
  • Boil the water, and stir in the corn syrup and molasses. Remove from heat.
  • Sift the flour, baking soda, ginger, cinnamon, cloves, and salt over the butter, egg, and sugar mixture, and mix on slow speed just until it begins to blend together.
  • Slowly pour the molasses, corn syrup, and water mixture into the batter, while mixing on low speed, just until well blended.
  • Pour the cake batter into the skillet, over all that pear and brown sugar goodness. The batter should be runny enough where it evens out naturally, but if it doesn't, just spread it out evenly.
  • Place the skillet in your preheated (350 degrees) oven, and bake 40 to 50 minutes. Insert a toothpick (or actual cake tester if you're way cooler than me - I use a toothpick or, in especially desperate times, a raw spaghetti noodle, what can I say) into the center. When it comes out clean (no cake batter), it's done!
  • Cool the cake on a rack for 5 minutes. Slip a knive around the edges to loosen for the flipping, and invert onto a cake plate.

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From crecipe.com


STICKY PEAR AND GINGER CAKE | RECIPE | CUISINE FIEND
2021-12-15 Finely chop the dates and place them in a large saucepan with the milk, butter, ginger preserve and sugar. Heat on the hob until butter melts. Set aside to cool for about 1 hour. 2. Peel and core the pears and chop them into large chunks. Reserve about 10 large pecan pieces and finely chop the rest. 3.
From cuisinefiend.com


DARK GINGERBREAD PEAR CAKE | CAKE FLAVORS, PEAR CAKE RECIPES, PEAR …
Jan 10, 2016 - Fresh ginger and pear infuse a robust old-world favorite with newfound vibrancy.
From pinterest.ca


GINGERBREAD PEAR CAKE - THIS WIFE COOKS™
2010-12-06 1/4 cup dark corn syrup 1/4 cup brown sugar 2 (16 ounce) cans pear slices, well drained 1/2 cup pecan pieces 1 (14.5 ounce) package gingerbread cake mix. 1. Preheat oven to 350* 2. Mix the melted butter, corn syrup, and brown sugar in a 9-inch round cake pan. 3. Arrange pear slices over sugar mixture. 4. Sprinkle pecans around the pears. 5 ...
From thiswifecooks.com


UPSIDE-DOWN PEAR GINGERBREAD CAKE RECIPE - RECIPES.NET
2022-03-25 Lightly grease a 9-inch square baking pan. Peel, core, and slice pears into ⅛-inch thick slices. Tightly layer the pears in the prepared pan.
From recipes.net


STICKY PEAR GINGERBREAD CAKE - NATURAL COOKERY SCHOOL
2019-12-12 Bring to a gentle simmer, then cook for 2-3 mins until the dates are soft. Carefully blend with a stick blender, add the oil, molasses and sugar and blend again. Heat oven to 180C/160C fan/gas 4. Grease and line a 20 x 30cm baking tin (a loose bottomed one if possible) with a strip of baking parchment.
From naturalcookeryschool.com


PEAR GINGERBREAD UPSIDE DOWN CAKE - BAKING A MOMENT
2016-12-11 To make the gingerbread cake: Preheat the oven to 350 degrees F. Place the butter in a medium mixing bowl, and pour the boiling water over it. Allow to stand, stirring occasionally, until the butter is melted. Stir in the brown sugar, molasses, and egg until combined.
From bakingamoment.com


DARK GINGERBREAD PEAR CAKE - MEALPLANNERPRO.COM
1 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon cinnamon; 1/8 teaspoon ground allspice; 1/4 teaspoon salt; 1 stick unsalted butter; 1/4 cup water
From mealplannerpro.com


UPSIDE-DOWN PEAR GINGERBREAD CAKE | TASTY SEASONS
2016-12-08 Ingredients. topping 2 – 3 firm but ripe pears (preferably bosc), see notes (2 is enough if your pears are very large) ½ stick (57 g. / 1/4 cup / 2 oz.) unsalted butter
From tastyseasons.com


DARK GINGERBREAD PEAR CAKE - LACTO OVO VEGETARIAN RECIPES
You can never have too many dessert recipes, so give Dark Gingerbread Pear Cake a try. This recipe serves 4. One serving contains 694 calories, 10g of protein, and 28g of fat. From preparation to the plate, this recipe takes around 20 minutes. It is a good option if you're following a vegetarian diet. Christmas will be even more special with ...
From fooddiez.com


DARK GINGERBREAD PEAR CAKE
Aug 19, 2016 - Fresh ginger and pear infuse a robust old-world favorite with newfound vibrancy.
From pinterest.ca


DARK GINGERBREAD PEAR CAKE - LACTO OVO VEGETARIAN RECIPES
You can never have too many dessert recipes, so give Dark Gingerbread Pear Cake a try. One serving contains 354 calories, 5g of protein, and 15g of fat. This vegetarian recipe serves 8. If you have baking soda, bosc pear, accompaniment: whipped cream, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is ...
From fooddiez.com


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