Active Time

　　20 min

　　Total Time

　　1 hr

　　Fresh ginger and pear infuse a robust old-world favorite with newfound vibrancy.

　　

Ingredients

Makes 1 (9-inch) cake

　　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

　　

Step 1

Preheat oven to 350°F with rack in middle. Butter and flour a 9-inch cake pan, knocking out excess.

　　

Step 2

Whisk together flour, baking soda, cinnamon, allspice, and salt.

　　

Step 3

Melt butter with water.

　　

Step 4

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.

　　

Step 5

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.