GINGERBREAD CAKE with CARAMELIZED PEARS

This could also be named the "Goldilocks Cake." There were versions that were "too hard" and others that were "too soft" before we were happy with the final result-which is "just right"! It has a delicate texture and exactly the right amount of spice. The "gingered" whipping cream and the caramelized pears add the perfect finish.

3 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon powdered ginger
1/2 teaspoon allspice
1/2 teaspoon cloves
1/2 teaspoon salt
1/2 cup pear puree {about 1 small ripe pear}
1/2 cup buttermilk
1 cup butter, room temperature
1 cup packed brown sugar
3/4 cup molasses
3 large eggs
Caramelized Pears {recipe follows}
1/2 cup whipping cream
1 tablespoon sugar
2 teaspoons minced crystallized ginger

Grease and flour a 10" bundt pan. Set aside. Sift the flour, baking soda, cinnamon, powdered ginger, allspice, cloves, and salt. Set aside.
Combine the pear puree and buttermilk. Set aside.
Cream the butter and brown sugar. Add the molasses. Add the eggs one at a time, making sure the first is incorporated before adding the next {do not be alarmed if the batter looks curdled at this point}. Alternately add the sifted dry ingredients and the pear mixture to the batter, scraping down the sides of the mixing bowl to make sure everything is incorporated. Pour into the prepared bundt pan. Bake in the center of a preheated 350 degree oven about 50 minutes-until a toothpick inserted in the center comes out clean and the cake pulls away from the sides of the pan. {While the cake is baking, prepare the caramelized pears.} Remove the cake from the oven. Cool in the pan for 10 minutes. Remove from the bundt pan and set on a cooling rack. The cake may be served warm or at room temperature.
Whip the cream with the 1 tablespoon sugar, until soft peaks form. Fold in the crystallized ginger. Slice the cake and arrange on individual serving plates. Top each slice with whipped cream and caramelized pears.
Serves 12-14.

CARAMELIZED PEARS

3 tablespoons butter
4 ripe pears, peeled, cored, and cut into 1/4" slices
3/4 cup sugar

Melt the butter in a large, heavy-bottomed skillet. When the butter is sizzling, add the sliced pears. Toss the pears to coat them with the butter. Sprinkle the sugar over the pears and stir. Cook, stirring gently, over medium to medium-high heat until the pears are caramelized and tender, about 5 minutes. Remove from the heat and cool to room temperature.

EGGNOG SPICE BUNDT CAKE..

Sugar & Spice {and a carton of eggnog} is So Nice!!
This tasty, all-purpose Bundt cake is just as good for breakfast as it is for dessert.

1 {18 1/4-ounce} box spice cake mix
1 {4-serving} box instant vanilla or cheesecake pudding and pie filling mix
1 cup nonfat vanilla yogurt
1/4 cup canola oil
1 cup light eggnog
1 egg
3 egg whites
1 1/3 cups toasted chopped pecans
Powdered sugar

1. Preheat the oven to 350 degrees. Coat a nonstick Bundt pan with cooking spray.
2. Combine cake mix, pudding mix, yogurt, oil, eggnog, egg and egg whites in a large bowl. Mix until creamy.
3. Stir in pecans. Pour into prepared pan. Bake 40 to 45 minutes, until a wooden pick inserted in the center comes out clean. Cool on a wire rack. When cool, dust with powdered sugar.
Serves: 6

Per serving: 280 calories; 14 grams fat; 20 milligrams cholesterol; 5 grams protein; 34 grams carbohydrates; 2 grams fiber; 330 milligrams sodium.

Deep Chocolate Cake with Double-Malt Topping

Bake in a 350 F. oven.
1/2 cup unsweetened cocoa powder
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2/3 cup butter, softened
1 3/4 cups sugar
3 eggs
4 ounces unsweetened chocolate, melted and cooled
2 teaspoons vanilla
1 1/2 cups milk
1 recipe Chocolate Malt Frosting
2 cups malted milk balls
Grease three 8x8x2-inch square or 9x1 1/2-inch-round cake pans. Lightly dust each pan with 1 teaspoon of the cocoa powder; set aside. In a medium bowl stir together remaining cocoa powder, flour, baking powder, and baking soda; set aside.
In a large mixing bowl beat butter with a mixer on a medium speed for 30 seconds. Add sugar, beat until combined. Add eggs, 1 at a time, beating for 30 seconds after each. Beat in chocolate and vanilla. Alternately add flour mixture and milk to beaten mixture, beating on low speed until combined. Divide batter among the pans, spread evenly.
Bake in a 350 F. oven for 17 to 20 minutes or until a wooden toothpick inserted near the centers comes out clean. Cool cakes in pans on wire racks for 10 minutes. Remove cakes from pans. Cool thoroughly on wire racks. Prepare frosting.
To assemble cake, spread 3/4 cup of the frosting on tops of 2 of the layers and stack on a serving plate. Add top layer, frost the top and sides of the cake. Place remaining frosting in a decorating bag fitted with a medium round tip. Starting from the bottom, pipe a zigzag pattern on sides and top edge of cake. If desired, coarsely chop some of the malted milk balls. Place on top of cake. Cover and chill until ready to serve. Cover and store any leftovers in the refrigerator. Makes 20 servings.
Chocolate Malt Frosting: In a saucepan bring 2 cups whipping cream just to boiling over medium heat. Remove from heat. Stir in 1/3 cup malt powder. Add two 11 1/2-ounce packages milk chocolate pieces {do not stir}. Let stand for 5 minutes. Stir until smooth, {Mixture will be thin.} transfer to a large mixing bowl. Cover and refrigerate about 3 hours or until frosting is thoroughly chilled. Set bowl of frosting in a larger bowl of ice water. Beat frosting with a mixer on medium speed about 3 minutes or until fluffy and of spreading consistency. {The frosting will turn a light brown color with beating.}

To make ahead: Prepare and bake cakes; cool completely. Place cake layers on baking sheets; freeze until firm. Once firm, place cakes in large freezer bags; seal, label, and freeze up to 3 months. To serve, thaw cake layers at room temperature for several hours. Frost as directed.

Scottish Cake..

Highland Titles - Glencoe Estates

Today we have a recipe for a traditional Scottish cake...oatmeal gingerbread.
Ingredients are
6 ounces flour 
2 ounces oatmeal 
2 ounces soft brown sugar (light brown sugar) 

2 ounces butter 
2 tablespoons black treacle (molasses) 
1 teaspoon of ground ginger 
1 teaspoon mixed spices 
1 large egg 
1 level teaspoon bicarbonate of soda 
3 tablespoons milk 
Please note: A British tablespoon holds 17.7 mls but the American tablespoon holds 14.2 mls. Please adjust accordingly. 

Line a 7" or equivalent baking tin with well-greased greaseproof paper. Melt sugar, treacle and butter in a pan over low heat. Mix flour and bicarb of soda, sieve well, then add the oatmeal and spices. Pour the melted butter and treacle mix, the milk and well-beaten egg on to this and stir well. Pour in to the prepared tin and bake in an oven preheated to 350F/190C/gas mark 4 for about 45 mins  Allow to cool for 15 minutes, then turn out on to a wire cooling rack.