Pear-Gingerbread Bundt Cake

Deep and rich tasting, this traditional cake gets a new spin with layers of soft and sweet pears. Use any firm pear you like, such as Bartlett or Bosc, and dust with powdered sugar to give it a snowy effect.


  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 1/2 cup canola or vegetable oil
  • 1 cup packed light brown sugar
  • 3 large eggs, at room temperature
  • 1 cup molasses
  • 1 cup of water
  • 2 large pears, peeled and chopped
  • Confectioner’s sugar


Preheat the oven to 350 degrees F. Butter and flour a 10- to 12-cup capacity Bundt cake pan.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices.

In a large bowl, cream the butter, oil and brown sugar together with an electric mixer. Add the eggs, molasses, and water, and mix again. Add the dry ingredients in three parts, mixing well after each addition.

Pour enough of the batter to cover the bottom of the pan. Scatter a heaping cup of pears on top of the mixture. Top with another layer of batter and a heaping cup of pears. Repeat again, finishing with the pears. Using a spatula, press the pears into the batter and smooth the top. Bake in the oven until a toothpick inserted into the cake comes out clean, 50-60 minutes. Remove from the oven and let cool in the pan for 10 minutes. Invert carefully on a rack to finish cooling.

Dust with confectioner’s sugar before serving.

Tip: For an extra kick, add a tablespoon or two of freshly grated ginger to the batter.

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