If it were up to me, I’d put ginger in everything. This is probably only a mild exaggeration. It packs such a gorgeous punch in anything you put it in – savory or sweet. Gingerbread and ginger molasses cookies happen to be my favourite holiday treats, and so, when it came to baking a spice cake – I naturally chose a cake infused with ginger. Naturally, we had to make it a little more dramatic, so I tied in the flavors of rose petals, pistachio, and pears poached in cardamom, cloves, and honey water.

I think I’ve figured out that my style of baking will always be French-country. Give me all the rustic cakes with chantilly cream, choux pastry with chocolate and croissants with oodles of butter. I’ll never be the mom who makes pristine fondant cakes with Toy Story figurines, my kids are going to get naked cake towers with layers upon layers of creme patisserie and chopped up strawberries. To be honest, I peel the fondant out when I eat wedding cakes, so maybe it’s just a personal preference that I’ll extort upon my future children.

That brings me back to this spiced ginger cake. It actually came together quickly, and the final effect was quite pretty. Since the cake had small but varied spices, I poked small holes and doused it in the salted caramel sauce to round up the flavors and turn it into a moist, airy and distinctive dessert.

The order in which the recipe is written is important, it’ll save you time. If you do a few things concurrently, the wait times come in handy to prep the next step. And trust me, it is super easy to cut and serve, despite how complicated it looks. I served it with some lightly sweetened, freshly whipped cream, but feel free to just serve it as is.

Print Recipe
Spiced Ginger Cake with Poached Pears and Salted Caramel Sauce
This ginger cake is deliciously spicy, moist and light. Topped with pears poached in honey water with a drizzling of salted caramel sauce on top, this dessert is not only decadent but also easy on the palate.
Course Dessert
Cuisine American, World
Cook Time 35-45 minutes
Servings
6" cake
Ingredients
Ginger Cake
Poached Pears
Salted Caramel Sauce
Course Dessert
Cuisine American, World
Cook Time 35-45 minutes
Servings
6" cake
Ingredients
Ginger Cake
Poached Pears
Salted Caramel Sauce
Instructions
Ginger Cake
  1. Preheat the oven to 350 F. Line a greased 6" cake pan with parchment paper. Proceed to poaching pears first, then bake the cake
  2. Combine the dry ingredients - flour, baking powder, baking soda, salt, brown sugar, powdered ginger, candied ginger and nutmeg in a bowl
  3. In a separate bowl, whisk the butter and sugar until light and fluffy. Add eggs one at a time until the wet mixture is pale yellow about 2-3 minutes). Add milk
  4. Stir in the dry ingredients. Do not overmix. Pour into the prepared tin and bake for 35-45 minutes or until an inserted toothpick comes out clean
Poached Pears
  1. In a large pot, combine water and sugar over medium heat. Add lemon juice and crushed cardamom. Cover the pot till the mixture bubbles
  2. Reduce heat. Using the stems of the pears, insert them into the pot until complete submerged, add more water if required. Simmer on low heat for ~25 minutes or until an inserted toothpick meets little resistance. The pears should be soft but not lumpy
  3. Add honey, rosewater and cardamom pods. Let soak for about 5 minutes. Remove from pot and let cool. Bake the cake while the pears are cooling
Salted Caramel Sauce
  1. In a pan, combine water and sugar over high heat. Bring to a boil. Reduce heat and let simmer until the sauce is reduced to a thick consistency about 8-9 minutes)
  2. Stir in cream. Turn off the heat and keep stirring until thickened. Add salt.