Show Subscription Form




Pear-Cranberry Gingerbread Cake Recipe
Pear-Cranberry Gingerbread Cake Recipe photo by Taste of Home

Pear-Cranberry Gingerbread Cake Recipe

Publisher Photo
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
TOTAL TIME: Prep: 25 min. Bake: 35 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 25 min. Bake: 35 min. + cooling
MAKES: 24 servings

Ingredients

  • 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 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

Nutritional Facts

1 piece equals 166 calories, 6 g fat (4 g saturated fat), 24 mg cholesterol, 124 mg sodium, 27 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Directions

  1. Pour 1/4 cup melted butter into a 13-in. x 9-in. baking dish; sprinkle with 1/3 cup brown sugar. Arrange pears and cranberries in a single layer over brown sugar.
  2. 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.
  3. Spoon over pears. Bake at 350° for 35-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm. Yield: 24 servings.
Originally published as Pear-Cranberry Gingerbread Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2013, p58

Nutritional Facts

1 piece equals 166 calories, 6 g fat (4 g saturated fat), 24 mg cholesterol, 124 mg sodium, 27 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Reviews for Pear-Cranberry Gingerbread Cake

AVERAGE RATING
   (0)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT