Spicy Dried Pear Cake
Comments: If there is any leftover cake, slice and toast cake slices; butter, and enjoy!
8 ounces + 1 tablespoon [227 + 15 g] butter 2 cups + 1 tablespoon [280 + 8.75 g] all-purpose flour 1 1/2 teaspoons [7.5 mL] baking powder 1/2 teaspoon [2.5 mL] salt 1 teaspoon [5 mL] cinnamon 1/4 teaspoon [1 mL] ground clove 1/2 teaspoon [2.5 mL] ginger 1 pinch ground black pepper 1/4 teaspoon [1 mL] nutmeg 1 1/2 cups [300 g] sugar 4 large eggs 3 tablespoons [45 mL] corn syrup 1/2 cup [125 mL] fresh cream 8 dried pears, diced 4 whole dried pears Preheat oven to 350°F [180°C]. Use 1 tablespoon [15 g] of the butter and 1 tablespoon [8.75 g] of the flour to butter and flour a 2-pound [900 g] rectangular bread pan. Into a large bowl, mix together remaining flour, baking powder, salt, cinnamon, ground clove, ginger, ground black pepper and nutmeg. Into the bowl of an electric beater, whip together remaining butter along with sugar for 4 minutes. Beat in eggs, one at a time, beating well after each addition. Mix in corn syrup, then flour mixture alternately with fresh cream. Add and slowly mix in pear dices. Bake into preheated oven for approximately 45 minutes, until a wooden pick inserted in the middle comes out clean. Unmold onto a wire rack; leave to cool completely. Top with whole dried pears before serving.