Pear Skillet Cake
|Cake flour||2 Cup (32 tbs)|
|Baking powder||2 1⁄4 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Ground ginger||1 Tablespoon|
|Ground cinnamon||2 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Ground mace||1⁄4 Teaspoon|
|Ground allspice||1⁄4 Cup (4 tbs)|
|Molasses||1⁄4 Cup (4 tbs)|
|Honey||1⁄3 Cup (5.33 tbs)|
|Hot water||1⁄4 Cup (4 tbs)|
|Unsalted butter||1 Tablespoon|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Candied walnut halves||48|
Preheat the oven to 350°F.
Sift the flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, mace, and allspice together into a medium bowl.
Peel, core, and grate one of the pears.
In a small bowl, combine the egg yolks, molasses, honey, and grated pear and stir until blended.
Add the hot water and stir until the honey and molasses are evenly blended.
Stir the wet ingredients into the dry ingredients.
In a large bowl, whip the egg whites to stiff, glossy peaks and fold them into the pear batter.
In a 10-inch ovenproof skillet, melt the butter over medium-high heat.
Add the brown sugar and cook until it darkens slightly.
Remove from heat.
Peel, core, and slice the remaining pear.
Arrange the pear slices in the skillet in a spiral shape.
Pour the batter over the pears and bake for 20 minutes, or until the cake springs back when lightly touched.
Turn the cake out onto a parchment-lined baking sheet.
Let the cake cool slightly before slicing and serving.
Garnish each portion with candied walnuts.
Serve with ice cream or frozen yogurt, if you like.