Pear Cranberry Gingerbread Cake Recipes

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PEAR-CRANBERRY GINGERBREAD CAKE



Pear-Cranberry Gingerbread Cake image

I love the warm, spicy flavors and festive fall fruits in this upside-down gingerbread cake. It's simple enough to whip up for lunch boxes, but also has a place at any holiday buffet. -Christina Metke, Calgary, Alberta

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 24 servings.

Number Of Ingredients 15

3/4 cup butter, melted, divided
2/3 cup packed brown sugar, divided
3 medium pears, sliced
2 cups fresh or frozen cranberries, thawed
3/4 cup brewed chai tea
1/2 cup sugar
1/2 cup molasses
1 large egg
2 cups all-purpose flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg

Steps:

  • Pour 1/4 cup melted butter into a 13x9-in. baking dish; sprinkle with 1/3 cup brown sugar. Arrange pears and cranberries in a single layer over brown sugar., In a small bowl, beat the brewed tea, sugar, molasses, egg and remaining butter and brown sugar until well blended. Combine the remaining ingredients; gradually beat into tea mixture until blended., Spoon over pears. Bake at 350° for 35-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm.

Nutrition Facts : Calories 166 calories, Fat 6g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 124mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

CRANBERRY PEAR TART WITH GINGERBREAD CRUST



Cranberry Pear Tart With Gingerbread Crust image

This tart is work. But sometimes you need to work a little harder to reap in the benefits - and you'll love this recipe. Fortunately, most of the work can be done way ahead of time. Drop-dead-gorgeous. Drop-dead-delicious. Also, that 'something special' you're looking for for your next Thanksgiving/Holiday meal.

Provided by evelynathens

Categories     Tarts

Time 2h

Yield 10 serving(s)

Number Of Ingredients 22

4 cups cranberry juice cocktail
1/2 cup sugar
4 inches cinnamon sticks
2 tablespoons fresh lemon juice
4 large firm ripe pears, halved lengthwise, peeled, cored and put into a bowl of ice water acidulated with
1/2 lemon, juice of
1/3 cup dried cranberries
1 1/2 cups all-purpose flour
3 tablespoons firmly packed brown sugar
2 1/2 teaspoons cinnamon
2 teaspoons ground ginger
3/4 teaspoon ground allspice
1/2 teaspoon salt
1/2 cup butter, cold, cut into bits
1 large egg yolk
2 tablespoons dark molasses
3 large eggs
1/3 cup sugar
1/2 cup sour cream
1/4 cup milk
1/2 teaspoon vanilla
1 teaspoon freshly grated orange zest

Steps:

  • Make pear mixture: In a saucepan, combine cranberry juice, sugar, cinnamon stick and lemon juice.
  • Bring to boil and add pears.
  • Heat until it just comes to simmer and simmer gently for 10-15 minutes, or until the pears are just tender.
  • Remove from heat, stir in cranberries and let mixture cool.
  • Chill, covered, for at least 8 hours.
  • (may be made 2 days in advance) Crust: Blend together flour, brown sugar, cinnamon, ginger, allspice and salt.
  • Cut in butter until mixture resembles coarse meal.
  • In a small bowl, stir together egg yolk and the molasses.
  • Add to flour mixture and mix until combined well but still crumbly.
  • Turn out onto 10 inch tart pan with removable rim and press onto bottom and up sides of pan.
  • Chill crust for 30 minutes.
  • Preheat oven to 375°F.
  • Prick crust all over with fork, line with foil, fill with pie weights or dry beans, and bake in lower third of oven for 15 minutes.
  • Remove foil and pie weights and bake crust a further 10 minutes.
  • Let cool.
  • Transfer poached pears and half the cranberries with a slotted spoon to paper towels to drain, discard cinnamon, and reserve syrup with remaining cranberries.
  • In a small bowl, whisk together eggs, sugar, sour cream, milk, vanilla, zest and a pinch of salt.
  • Stir in the drained cranberries.
  • Preheat oven to 325°F.
  • Spoon half of custard into the crust.
  • Slice 4 of the pear halves crosswise on the diagonal, arrange decoratively over the custard alternately with the unsliced pear halves, and spoon remaining custard around pears.
  • Bake tart in middle of oven for 50-55 minutes or until custard is just set.
  • Remove rim of pan and let cool.
  • (may be made up to 8 hours in advance, cooled completely and chilled) Boil reserved syrup until reduced to 1 cup and is jelly-like in consistency and transfer cranberries with slotted spoon to a plate to cool.
  • Brush pears with some of cranberry glaze and arrange cranberries around edge of tart.
  • Serve warm or chilled.

PEAR CRANBERRY CAKE



Pear Cranberry Cake image

Provided by Ian Knauer

Categories     Cake     Milk/Cream     Mixer     Egg     Fruit     Dessert     Bake     Christmas     Thanksgiving     Cranberry     Pear     Fall     Cinnamon     Potluck     Boil     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 12 servings

Number Of Ingredients 20

For cake:
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon grated nutmeg
1 3/4 cups sugar
1 1/4 cups vegetable oil
4 large eggs
1 tablespoon pure vanilla extract
3 Bosc pears (1 1/2 pounds), cut into 3/4-inch pieces
1 cup cranberries (thawed if frozen)
For glaze:
1 cup heavy cream
1/2 cup packed light brown sugar
1 tablespoon light corn syrup
1 teaspoon pure vanilla extract
2 (3-inch-long) cinnamon sticks
Equipment: a 10-by 4-inch angel food cake pan or a 15- cup Bundt pan

Steps:

  • Make cake:
  • Preheat oven to 350°F with rack in middle. Butter cake pan.
  • Whisk together flour, baking powder, salt, and spices.
  • Beat together sugar, oil, eggs, and vanilla with an electric mixer until combined well.
  • At low speed, mix in pears and cranberries, then mix in flour mixture until incorporated.
  • Spoon batter into pan.
  • Bake until a wooden pick inserted into center of cake comes out clean, 1 1/4 to 1 1/2 hours.
  • Cool in pan 30 minutes, then turn out onto a rack and cool completely.
  • Make glaze:
  • Bring cream, brown sugar, corn syrup, vanilla, cinnamon sticks, and a pinch of salt to a boil in a small heavy saucepan, stirring occasionally, then simmer until slightly thickened, about 10 minutes.
  • Cool glaze 5 minutes. Discard cinnamon sticks, then pour glaze over cake, letting some drip down sides.

CRANBERRY PEAR TART WITH GINGERBREAD CRUST



Cranberry Pear Tart with Gingerbread Crust image

Categories     Dairy     Ginger     Dessert     Bake     Thanksgiving     Cranberry     Pear     Winter     Gourmet

Number Of Ingredients 24

For the pear mixture
4 cups cranberry juice cocktail
1/2 cup sugar
a 4-inch cinnamon stick
2 tablespoons fresh lemon juice
4 large firm-ripe pears, halved lengthwise, peeled, cored, and reserved in a bowl of cold water acidulated with the juice of 1/2 lemon
1/3 cup dried cranberries
For the crust
1 1/2 cups all-purpose flour
3 tablespoons firmly packed brown sugar
2 teaspoons ground ginger
2 1/2 teaspoons ground cinnamon
3/4 teaspoon ground allspice
1/2 teaspoon salt
1 stick (1/2 cup) cold unsalted butter, cut into bits
1 large egg yolk
2 tablespoons dark molasses
raw rice for weighting the crust
3 large eggs
1/3 cup sugar
1/2 cup sour cream
1/4 cup milk
1/4 teaspoon vanilla
1 teaspoon freshly grated orange zest

Steps:

  • Make the pear mixture:
  • In a kettle combine the cranberry juice, the sugar, the cinnamon stick, and the lemon juice, bring the mixture to a boil, and add the pears. Heat the mixture until it just comes to a simmer and simmer the pear gently 10 to 15 minutes, or until they are just tender. Remove the kettle from the heat, stir in the cranberries, and let the mixture cool. Chill the mixture, covered, for at least 8 hours. The pear mixture may be made 3 days in advance and kept covered and chilled.
  • Make the crust:
  • In a food processor blend together well the flour, the brown sugar, the ginger, the cinnamon, the allspice, and the salt, add the butter, and blend the mixture until it resembles coarse meal. In a small bowl stir together the egg yolk and the molasses, add the mixture to the flour mixture, and pulse the motor, blending the mixture until it is combined well but still crumbly. Turn the mixture out into a 10-inch tart pan with a fluted removable rim and press it onto the bottom and up the side of the pan. Chill the crust for 30 minutes. Prick the crust with a fork, line it with foil, and fill the foil with the rice. Bake the crust in the lower third of a preheated 375°F. oven for 15 minutes, remove the foil and rice carefully, and bake the crust for 10 minutes more. Let the crust cool in the pan on a rack.
  • Transfer the poached pears and half the cranberries with a slotted spoon to paper towels to drain, discard the cinnamon stick, and reserve the syrup with the remaining cranberries. In a small bowl whisk together the eggs, the sugar, the sour cream, the milk, the vanilla, the zest, and a pinch of salt, stir in the drained cranberries, and spoon half of the custard into the crust. Slice 4 of the pear halves crosswise on the diagonal, arrange them decoratively on the custard with the unsliced pear halves, and spoon the remaining custard around the pears. Bake the tart in the middle of a preheated 325°F. oven for 50 to 55 minutes, or until the custard is just set. Remove the rim of the pan and let the tart cool on a rack. The tart may be made up to this point 8 hours in advance, cooled completely, and chilled.
  • In a saucepan boil the reserved syrup and cranberries over moderately high heat until the syrup is reduced to about 1 cup and is jellylike in consistency and transfer the cranberries with a slotted spoon to a plate to cool. Brush the pears with some of the cranberry glaze and arrange the cranberries around the edge of the tart. Serve the tart warm or chilled.

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.

CRANBERRY PEAR CAKE



Cranberry Pear Cake image

If you want a change-of-pace cake that's full of fall flavors, try this pairing of cranberries and pears. The nutty filling and glaze topping elevate it from a coffee cake to a special dessert. -Jeanne Holt, Mendota Heights, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 12-14 servings.

Number Of Ingredients 21

1 cup packed brown sugar
3/4 cup chopped pecans
1/3 cup chopped dried cranberries
1 teaspoon apple pie spice
BATTER:
1/2 cup butter, softened
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
2 cups chopped peeled ripe pears
GLAZE:
1 cup confectioners' sugar
5 teaspoons 2% milk
4-1/2 teaspoons butter, melted
1/4 teaspoon apple pie spice
1/4 teaspoon vanilla extract

Steps:

  • In a small bowl, combine the brown sugar, pecans, cranberries and apple pie spice; set aside. , In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream just until combined. Fold in pears. , Pour half of the batter into a greased and floured 10-in. fluted tube pan. Sprinkle with half of the pecan mixture; top with remaining batter and pecan mixture. , Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , In a small bowl, whisk the glaze ingredients until smooth; drizzle over cake.

Nutrition Facts : Calories 400 calories, Fat 17g fat (8g saturated fat), Cholesterol 78mg cholesterol, Sodium 340mg sodium, Carbohydrate 60g carbohydrate (43g sugars, Fiber 2g fiber), Protein 5g protein.

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.

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-CRANBERRY UPSIDE-DOWN CAKE



Pear-Cranberry Upside-Down Cake image

Serve a scoop of Spice Ice Cream alongside this upside-down cake for a delicious fall dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 10-inch cake

Number Of Ingredients 13

12 tablespoons (1 1/2 sticks) unsalted butter
1 3/4 cups firmly packed light-brown sugar
3 firm but ripe pears, such as Anjou
Juice of 1 lemon
1 cup cranberries
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon table salt
1/2 teaspoon cinnamon
1/4 teaspoon ginger
3 large eggs
1 cup milk, room temperature
Spice Ice Cream

Steps:

  • Preheat oven to 350 degrees. Combine 6 tablespoons butter and 3/4 cup brown sugar in a medium skillet, and cook over medium-high heat, stirring constantly, until melted and thoroughly combined, about 6 minutes. Pour into a 10-by-2-inch professional round cake pan.
  • Peel pears, core, and slice into 1/2-inch-thick wedges. Coat with lemon juice, and arrange on top of brown-sugar mixture in a spiral pattern around edge of pan. Fan out slices in center. Sprinkle 1/2 cup cranberries over pears, and set aside.
  • Sift flour, baking powder, salt, cinnamon, and ginger together in a medium bowl, and set aside. Combine remaining 6 tablespoons of butter with remaining cup brown sugar in the bowl of an electric mixer, and beat until well combined. Add eggs one at a time, beating after each addition. Add milk alternately with flour mixture, beginning and ending with four; beat until smooth. Stir in remaining 1/2 cup cranberries; pour over fruit in pan. Bake until a tester inserted in the center of cake comes out clean, about 40 minutes.
  • Transfer to a wire rack to cool for 15 minutes. Run a knife around edges and invert onto a serving platter. Serve with spice ice cream.

PEAR AND CRANBERRY UPSIDE-DOWN CAKE



Pear and Cranberry Upside-Down Cake image

Pear and cranberry upside-down cake. Serve with vanilla ice cream.

Provided by Shanda

Time 1h50m

Yield 18

Number Of Ingredients 16

cooking spray
½ cup unsalted butter
4 cups white sugar, divided
5 medium pears - peeled, cored and sliced
½ (12 ounce) package fresh cranberries
3 cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
½ teaspoon ground cloves
½ teaspoon ground nutmeg
1 cup vanilla soy milk
⅔ cup canola oil
4 large eggs
1 tablespoon vanilla
1 cup chopped walnuts

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Cut a rectangle out of waxed paper to fit an 8x12-inch cake pan. Spray the pan with cooking spray, then place waxed paper liner over the bottom.
  • Melt butter in a large skillet. Add 2 cups sugar and cook until sugar has dissolved and mixture is bubbling, about 3 minutes. Add pear slices; reduce heat to low and cook for 5 minutes. Turn off heat and add cranberries.
  • Whisk flour, baking soda, cinnamon, salt, cloves, and nutmeg together in a bowl.
  • Combine remaining 2 cups sugar, milk, oil, eggs, and vanilla in another bowl using a hand mixer until cake batter is smooth. Gradually mix in dry ingredients until well combined. Fold in walnuts.
  • Pour pear-cranberry mixture into the prepared cake pan. Use a spatula to spread cake batter evenly on top of fruit.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Remove from the oven and cool on a wire rack for 10 minutes.
  • Place a platter on top of the cake pan and carefully flip the pan and platter over, allowing the cake to settle on the platter. Lift cake pan off and serve.

Nutrition Facts : Calories 466.1 calories, Carbohydrate 70.7 g, Cholesterol 54.9 mg, Fat 19.3 g, Fiber 3 g, Protein 5.3 g, SaturatedFat 4.7 g, Sodium 258.6 mg, Sugar 50.3 g

PEAR AND CRANBERRY CAKE



Pear and Cranberry Cake image

Pears and cranberries taste divine mixed together in this delightful cake. This is also the perfect choice for a dessert that you can make and freeze ahead....simply take it out the night before and dessert is done!!

Provided by Chef mariajane

Categories     Dessert

Time 1h10m

Yield 12-16 serving(s)

Number Of Ingredients 12

3 pears, peeled, cored and sliced
3/4 cup europe's best harvest cranberries, frozen
1/2 cup brown sugar
1 teaspoon cinnamon
3 eggs
1 cup granulated sugar
1/2 cup crisco canola oil or 1/2 cup vegetable oil
2 tablespoons orange juice or 2 tablespoons water
1 teaspoon vanilla
1/2 cup Robin Hood Nutri Flour Blend
2 teaspoons baking powder
1/4 teaspoon salt

Steps:

  • Preheat oven to 350°F Grease an 10-inch tube pan.
  • Place pears, cranberries , brown sugar and cinnnamon in a medium sized bowl. Stir to combine . Reserve.
  • Beat eggs, and sugar until combined. Add oil, orange juice and vanilla. Beat well. Add remaining dry ingredients, beating just until combined. Batter will be thick.
  • Spoon 2/3 of the batter into the prepared pan. Place pear mixture over batter. Spoon remaining batter over pear mixture. Do not worry if pear mixture is not completely covered. Sprinkle coarse sugar over batter.
  • Bake in preheated oven 60-70 minutes or until a toothpick inserted in the center comes out clean.

Nutrition Facts : Calories 227.5, Fat 10.4, SaturatedFat 1, Cholesterol 52.9, Sodium 130.7, Carbohydrate 33.5, Fiber 1.7, Sugar 30.1, Protein 1.8

UPSIDE-DOWN GINGERBREAD WITH CRANBERRIES AND PINEAPPLE



Upside-Down Gingerbread With Cranberries and Pineapple image

This cake reminds me of "Little Women," because it makes me feel old-fashioned and cozy with the ginger smell. My daughter enjoyed it very much and my husband said he likes it better than regular pineapple upside-down cake.

Provided by Roxygirl in Colorado

Categories     Dessert

Time 1h

Yield 9 serving(s)

Number Of Ingredients 18

1/2 cup firmly packed brown sugar
1/4 cup butter, melted
1 (8 ounce) can pineapple chunks, drained
3/4 cup fresh or frozen cranberries
1/4 cup chopped pecans or 1/4 cup walnuts
1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon cinnamon
3/4 teaspoon ginger
1/2 teaspoon allspice
1/2 cup firmly packed brown sugar
1/2 cup butter, softened
1/2 cup boiling water
1/2 cup molasses
1/2 teaspoon maple extract (optional)
1 egg, slightly beaten

Steps:

  • Heat oven to 350 degrees.
  • In small bowl, combine 1/2 cup brown sugar and 1/4 cup butter.
  • Spread in bottom of ungreased 8 or 9inch square pan.
  • (Despite the recipe saying"ungreased" I like to lightly spray it with Pam, since when I didn't, a bit of the topping stuck to pan).
  • Arrange pineapple, cranberries, and nuts over sugar mixture.
  • In large bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger, and allspice.
  • Add all remaining gingerbread ingredients and blend well.
  • Pour batter evenly over pineapple, cranberries, and nuts.
  • Bake at 350 degrees for 45-55 minutes, until a toothpick inserted into center comes out clean.
  • Serve warm with whipped cream.

Nutrition Facts : Calories 398.8, Fat 18.3, SaturatedFat 10.1, Cholesterol 64.2, Sodium 289.1, Carbohydrate 57.7, Fiber 1.5, Sugar 38.1, Protein 3.2

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 CRANBERRY SAUCE



Ginger Pear Cranberry Sauce image

This gingery, pear-studded cranberry sauce is simply amazing.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Cranberry Sauce Recipes

Time 2h20m

Yield 8

Number Of Ingredients 11

1 (12 ounce) package fresh cranberries
1 large Bosc pear, peeled and diced
1 cup fresh orange juice
1 cup white sugar
¼ cup water
2 ounces candied ginger, minced
1 orange, zested
1 whole star anise pod
1 cinnamon stick
½ teaspoon garam masala
¼ teaspoon salt

Steps:

  • Combine cranberries, diced pear, orange juice, sugar, water, candied ginger, orange zest, star anise, cinnamon stick, garam masala, and salt in a large saucepan over medium-high heat. Bring to boil, reduce heat to medium, and simmer, stirring occasionally, until cranberries have softened, 10 to 12 minutes. Remove from heat and allow to cool completely.
  • Remove cinnamon stick and star anise. Chill until ready to serve.

Nutrition Facts : Calories 171.5 calories, Carbohydrate 44.1 g, Fat 0.2 g, Fiber 3.1 g, Protein 0.6 g, Sodium 79 mg, Sugar 34.4 g

GINGERED CRANBERRY PEAR CRISP



Gingered Cranberry Pear Crisp image

Gingered Cranberry Pear Crisp is a dessert so elegant-looking, you will be proud to serve it to guests. They will be sure to ask for the recipe. -Virginia Miracle, Menasha, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 6 servings.

Number Of Ingredients 11

1/2 cup sugar
2 tablespoons all-purpose flour
2 tablespoons lemon juice
4 cups sliced peeled fresh pears
1-1/2 cups fresh or frozen cranberries
3 tablespoons finely chopped crystallized ginger
TOPPING:
3/4 cup packed brown sugar
3/4 cup old-fashioned oats
2/3 cup all-purpose flour
6 tablespoons cold butter

Steps:

  • In a large bowl, combine sugar and flour; stir in lemon juice. Add the pears, cranberries and ginger; toss to coat. Divide among six greased 10-oz. ramekins or custard cups., In a small bowl, combine the brown sugar, oats and flour; cut in butter until mixture resembles coarse crumbs. Sprinkle over fruit. , Bake at 400° for 25-30 minutes or until topping is golden brown. Serve warm.

Nutrition Facts : Calories 466 calories, Fat 12g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 98mg sodium, Carbohydrate 89g carbohydrate (58g sugars, Fiber 6g fiber), Protein 4g protein.

GINGERED-PEAR AND CRANBERRY BREAD



Gingered-Pear and Cranberry Bread image

Enjoy a slice of this Gingered-Pear and Cranberry Bread. Nothing beats the taste of homemade cranberry bread, especially when pears are involved!

Provided by My Food and Family

Categories     Festive Recipes

Time 1h15m

Yield 12 servings

Number Of Ingredients 11

1 cup all-purpose flour
1/2 cup whole wheat flour
1-1/2 tsp. baking powder
1 tsp. ground ginger
1/2 tsp. baking soda
3 pears, peeled, chopped (about 2 cups)
1/2 cup granulated sugar
1/4 cup packed brown sugar
1/4 cup butter, melted
1 egg, beaten
1 cup fresh cranberries

Steps:

  • Heat oven to 350°F.
  • Combine flours, baking powder, ginger and baking soda in medium bowl. Toss pears with sugars and butter in large bowl. Add egg; mix lightly. Add flour mixture; stir just until moistened. (Batter will be thick.) Gently stir in cranberries.
  • Pour into greased and floured 8x4-inch loaf pan.
  • Bake 1 hour or until toothpick inserted in center comes out clean. Cool bread in pan 10 min. Remove to wire rack; cool completely.

Nutrition Facts : Calories 170, Fat 4.5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 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.

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