It’s a beauty!
I shared this cake with my friend Gene. He was “baching it” while his wife, Sarah, was having surgery. Cooking is not his thing. Gardening is.
The other day he confided in me that he portioned the cake out so that he could enjoy it for as long as possible. I love it when people enjoy the food I prepare. That, for me, is one of the true joys of cooking. Gene is one of the kindest and most decent people I know, so I particularly appreciated his remarks.
This is a very moist cake with not only pears cooked decoratively into the brown sugar and butter topping but also with a generous amount of grated pears incorporated into the cake batter. If pears are your thing, this cake has it all.
And then there are the spices! Lots of them. The ginger in the cake, both in ground form and as finely-chopped candied ginger, is particularly good.
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This cake is adapted from one that was taught in a holiday dessert workshop at Sur La Table. Their classes are wonderful!
