Ginger Recipes
Courtesy of Woman's Day Magazine
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Pear Ginger Bundt Cake
Active Time: 25 minutes
Total Time: 1 hour and 30 minutes
Ingredients
• ¾ cup water
• 2¼ cups sugar, divided
• ½ in. piece fresh ginger, peeled and sliced
• 3 cups all-purpose flour
• 2½ tsp baking powder
• ½ tsp salt
• 1 cup milk
• ⅔ cup light olive oil or canola oil
• 3 large eggs plus 1 large egg white
• 1 tsp vanilla extract
• 1 medium Bosc pear, peeled, cored and chopped (1 cup)
• 3 Tbsp minced crystallized ginger
• 2 tsp turbinado sugar (such as Sugar in the Raw)
Garnish: strips of crystallized ginger
Directions
Heat oven to 350°F. You'll need a nonstick 12 to 15 cup capacity Bundt pan coated with nonstick spray. Bring water, ¾ cup sugar and the sliced ginger to boil in a small saucepan. Reduce heat to low; simmer, uncovered, 15 minutes or until syrupy. Discard ginger slices.
Meanwhile, mix flour, remaining 1½ cups sugar, the baking powder and salt in a large bowl.
Whisk together milk, olive oil, ½ cup cooled ginger syrup, the eggs, egg white and vanilla in a medium bowl. Stir into flour mixture until just blended.
Stir chopped pear and crystallized ginger into batter. Pour into pan; bake 50 minutes or until wooden skewer inserted into center of cake comes out clean. Cool in pan on a wire rack 15 minutes before inverting. Brush hot cake with remaining ginger syrup, sprinkle with turbinado sugar and let cool. Top with strips of crystallized ginger, if desired.
—Courtesy of Woman's Day Magazine
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