I have always wanted to make a pear bread. I’m talking whole pears popping out of a beautiful dark loaf. And today, I did it.
The wonderful part is how easy it is to make. Simply poach pears in white wine, sugar, and spices, then place them into a delicious ginger bread batter. 
This cake would be perfect for an afternoon tea or a weekend brunch. It has a sophistication that will wow and excite your guests, but a simplicity that won’t leave you slaving for hours in the kitchen.
Poached Pear Ginger Cake
- Total Time: 135 minutes
- Yield: 1 loaf cake 1x
Description
Pears are poached until soft in white wine and spices, then baked into a rich and fragrant gingerbread cake, perfect for an elegant afternoon tea or brunch.
Ingredients
- 3 Bosc pears, peeled with stems left on
- 1 bottle (750ml) white wine
- 1 cup granulated sugar
- 1 cup water
- 3 cinnamon sticks
- 10 cardamom pods
- 12 tablespoons butter, room temperature
- 1 cup brown sugar
- 2 large eggs
- 1/2 cup molasses
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup buttermilk
Instructions
- In a large pot, combine the white wine, granulated sugar, water, cinnamon sticks, and cardamom pods. Bring to a boil over medium-high heat.
- Add the peeled pears to the boiling liquid. Reduce the heat to a simmer and cook for 45 minutes, or until the pears are tender. Remove the pears from the liquid and allow them to cool slightly.
- Preheat your oven to 350°F (175°C). Grease a loaf pan and set aside.
- In a large bowl, cream together the room temperature butter and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the molasses.
- In a separate bowl, whisk together the flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the gingerbread batter into the prepared loaf pan. Gently place the poached pears upright into the batter, spacing them evenly apart.
- Bake for 60-70 minutes, or until a toothpick inserted into the cake (avoiding the pears) comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
For best results, use ripe but firm Bosc pears. The poaching liquid can be reduced and used as a syrup for serving. Store the cake in an airtight container at room temperature for up to 3 days. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.
- Prep Time: 20 minutes
- Cook Time: 115 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30
- Sodium: 250
- Fat: 12
- Carbohydrates: 55
- Fiber: 3
- Protein: 5
- Cholesterol: 60
Frequently Asked Questions
What kind of white wine should I use to poach the pears?
Use a dry white wine like Sauvignon Blanc or Pinot Grigio for the poaching liquid, as it will complement the sweetness of the pears and the spices.
How long should I poach the pears in the wine mixture?
Poach the pears for about 15-20 minutes until they are tender but still hold their shape.
Can I substitute the ginger in the batter with another spice?
While fresh or ground ginger is key to the flavor, you could experiment with ground cinnamon or nutmeg, but it will change the overall taste of the cake.
Ohh, this cake turned out so well, fantastic recipe.
I have the same comment as R Scher. It would be good if you specified the size of the loaf pan. This didn’t work out for me as my pan turned out to be too small and the filling spilled out and the centre was raw. :(
12 Tablespoons of butter is 3/4 cup. I am a baker too. So much easier to measure in the cup. :)
I am making this recipe today for a family gathering. I am hoping to be wowed by this cake!
Not a success. The center was raw, due to the moisture of the pears. Suggest you limit this to 2 medium pears or 3 very small ones. Also would help to have measurements for a “large” bread pan.