I'm going to a fall party at a friend's house today, and we're to bring a favorite autumn dish. I decided to bake something, and thanks to Mary the Food Librarian, I know that TODAY is International Bundt Day (I'm not sure who says so, but it works for me). So I decided to make a bundt cake.
Her pear-ginger bundt looked good, though in her notes she said it needs more ginger. That reminded me of the ginger cake I made earlier this spring. I decided to combine the two, and the Quadruple-Ginger/Pear Bundt cake was born!
I had most of the ingredients at home, except the ginger.
It was a bit laborious to grate the 1/4 cup fresh ginger, and dice the candied ginger, AND make ginger simple syrup, but I think it'll add some amazing flavor to the cake.
Ginger simple syrup combine:
3/4 c water
3/4 c sugar
2-inch slice (or so) of ginger, peeled and sliced
Bring to a boil, then simmer for about 15 minutes. Remove ginger & allow to cool.
Prep work (do while the syrup is simmering & cooling):
* peel, core and dice 2 pears (I used Anjou, I think)
* peel and shred 1/4 c ginger
* dice about 3 T candied ginger; add a bit of sugar to keep it from sticking together.
Dry ingredients - in a bowl, combine:
3 c flour
1 1/2 c sugar
2 1/2 tsp baking powder
1/2 tsp salt
2 tsp ground ginger
1 1/2 tsp cinnamon
Wet ingredients - in a larger bowl, combine:
1 c milk
2/3 c canola oil
3 eggs & 1 egg white
the 1/4 c grated fresh ginger from above
1/2 c of the ginger simple syrup from above
Add the dry ingredients to the wet ones; mix gently. Add the diced pears to the batter. Pour into a greased & floured bundt pan. Sprinkle on the diced candied ginger, and use a spatula to work it into the batter.
Bake at 350 for about 50 minutes, until a toothpick or knife inserted in the cake comes out clean.
Well, it smells great. Unfortunately it broke a bit when it came out of the pan. Did I not cool it long enough? (I waited ten minutes) Did I not grease & flour the pan well enough? (or should I skip that step in my nonstick pan?
Maybe I should've whipped some cream and called it good...but I didn't think of that. Since I'm bringing this to a party, I tried slicing it and arranging it on a plate, but that didn't look any better. As a last-minute move, I've cut up about 3/4 of the cake and put it in a pan with 3 eggs and 1 3/4 cups of milk, then baked it at 350 for another 40 minutes. It's bread pudding!!!