Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Pear-Ginger Stack Cake
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- Level: Intermediate
- Total: 1 hr 40 min (plus 2 days resting)
- Active: 1 hr 10 min
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 543
- Total Fat
- 14 g
- Saturated Fat
- 8 g
- Carbohydrates
- 102 g
- Dietary Fiber
- 4 g
- Sugar
- 63 g
- Protein
- 7 g
- Cholesterol
- 49 mg
- Sodium
- 334 mg
- Level: Intermediate
- Total: 1 hr 40 min (plus 2 days resting)
- Active: 1 hr 10 min
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 543
- Total Fat
- 14 g
- Saturated Fat
- 8 g
- Carbohydrates
- 102 g
- Dietary Fiber
- 4 g
- Sugar
- 63 g
- Protein
- 7 g
- Cholesterol
- 49 mg
- Sodium
- 334 mg
Ingredients
For the Pear Filling:
For the Cake:
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Directions
- Make the pear filling: Combine the dried pears, crystallized ginger, brown sugar, cinnamon, allspice, ginger and salt in a medium saucepan. Add the water and bring to a simmer over medium-low heat. Cook, stirring occasionally, until the pears are tender, 15 to 20 minutes. Let cool slightly, about 5 minutes. Add the butter and puree in the saucepan with an immersion blender until smooth; set aside. You should have about 4 heaping cups filling.
- Make the cake: Whisk the flour, baking powder, baking soda, cinnamon, allspice, ginger and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until smooth and creamy, about 2 minutes. Add the molasses and egg and beat until smooth. With the mixer on low speed, beat in half of the flour mixture, then the buttermilk, then the remaining flour mixture just until a smooth dough forms. Divide the dough into 8 equal-size balls and chill until just firm, about 30 minutes.
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. On a floured surface, roll 1 dough ball (keeping the others refrigerated) into a round slightly larger than 8 inches, dusting with flour as needed. (If the dough becomes too soft, return to the refrigerator for a few minutes.) Trim into an even 8-inch round and transfer to the prepared baking sheet. Roll and cut out 1 more round to fit on the same baking sheet, without touching. Bake, rotating halfway through, until the edges are firm and the center is set, 11 to 12 minutes. Repeat with the remaining balls of dough. Reroll the scraps to get 1 more layer, making 9 in total.
- While the first batch of rounds is baking, reheat the pear filling until just warm. When the baked dough rounds are still warm (but not hot), start assembling the cake: Place 1 layer on a platter or cake stand and spread with about 1/2 cup pear filling, spreading almost all the way to the edge. Place another warm layer on top. Repeat with the remaining filling and cake layers, ending with cake. Cover the stack with plastic wrap and let sit at room temperature for 2 days to soften.
- Dust with confectioners’ sugar and serve with whipped cream.
