Sunday, June 15, 2014
I whipped up this Dark Gingerbread Pear Cake from Caviar and Codfish with some pears leftover from shrub-making. Bits of fruit with all their juices sucked out. Thrown into this tasty dark gingerbread cake. I used blackstrap molasses and ended up with a supercharged molasses cake, but I still found it tasty. I wouldn't necessarily go out of my way to make this cake, but with some leftover macerated pears sure, why not?