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Pear Ginger Cake With Whipped Cream And Rum-Caramel Glaze

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Pear Ginger Cake With Whipped Cream And Rum-Caramel Glaze

Ingredients

  • 12 oz. (1-1/2 cups) unsalted butter, softened; more for the pans
  • 1 lb. 2 oz. (4 cups) all-purpose flour
  • 4-1/2 tsp. baking powder
  • 1 tsp. kosher salt
  • 3 cups granulated sugar
  • 6 large eggs, at room temperature
  • 3/4 cup whole milk, at room temperature
  • 1 lb. firm-ripe anjou or bartlett pears (about 2 small pears), peeled, cored, and cut into 1/2-inch dice
  • 5 oz. (1 cup) finely chopped candied ginger
  • 1 tbs. pure vanilla extract
  • 1-1/2 cups granulated sugar
  • 1/4 tsp. fresh lemon juice
  • 1-1/2 oz. (3 tbs.) unsalted butter, at room temperature
  • 3/4 cup heavy cream
  • 1-1/2 tbs. dark rum
  • pinch of kosher salt
  • 6 cups heavy cream
  • 7 oz. (2 cups) confectioners’ sugar
  • 2-1/2 oz. (1/2 cup) coarsely chopped candied ginger for garnish
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Published 2014-09-09 12:25:07 (2 years ago).

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