My parents hate poundcake. Or, at least, they thought they did until they tried this cake.
I made this several weeks ago, after a bad knee sprain had me off my feet and out of the gym. I was managing my frustration by cramming as much sugar and butter into my system as I possibly could, when I came across “pound cakes”. I figured any cake that originated from a recipe calling for a pound of butter, a pound of eggs, and a pound of sugar couldn’t be anything short of bliss. While this recipe calls for less than a cup of butter, it was everything I had imagined and more.
(the original recipe made cupcakes, I adapted it for a 9″ round cake and made a few minor adjustments)
GINGER PEAR POUNDCAKE (base):
- 3/4 cup unsalted butter (room temperature)
- 1 1/2 cup white granulated sugar
- 3 eggs (room temperature)
- 1 1/2 cup cake flour (I used all-purpose and it turned out wonderfully)
- 1/2 cup whole milk
- 1 tsp vanilla extract
- 1 tsp ground ginger
- 1 tsp freshly grated ginger (if you like a stronger ginger taste)
- 1 large ripe bartlett pear, chopped into 1/4 inch cubes
- Preheat your oven to 350° F.
- In a medium-large bowl, cream butter and sugar together.
- One at a time, beat in your eggs.
- Alternate beating in flour and milk in 2-3 additions.
- Add your vanilla and your fresh ginger to the mix.
- Beat on medium-high to high speed for two minutes.
- Then, fold in your pears.
- Pour the batter into a 9″ cake pan (if not non-stick, make sure to grease prior to this step).
- Bake for 25-35 minutes or until the cake is a rich gold, the top is springy, and a toothpick comes out clean.
- Take the cake out of the oven and let it cool slightly before taking it out of the pan. Let it cool completely on a baking rack before frosting.
- When the cake is completely cool, carefully cut it in half so that you can spread frosting in between the halves as filling.
Meanwhile, while your cake is cooling…
SALTED CARAMEL FROSTING:
- 1/2 cup granulated sugar
- 1/2 cup heavy cream
- 2 teaspoon vanilla extract
- 1 1/2 sticks unsalted butter (room temperature)
- 1/2 teaspoon fine salt
- 2 cup powdered sugar
- 1/4 candied ginger (optional, I used some in the filling)
- Pour your granulated sugar into a small saucepan and gently shake it to even out the sugar (uneven sugar will cook unevenly and burn). Wait until the mixture begins to turn liquid and brown, do not stir. If you so desire, turn off heat before all the sugar is completely dissolved so that some crunchy sugar chunks remain, or you can wait until everything is completely melted (just make sure not to burn it). Now, you can stir.
- Remove the caramel from the heat and slowly add in your cream and vanilla, stirring with a wooden spoon until completely smooth (it will fizzle and spit and look very scary while you do this).
- Set aside until cool to the touch, about 25 minutes (or you can speed it up by sticking it in the fridge).
- Beat your butter and salt in a medium bowl at a medium-high speed until it becomes light in color and fluffy (about 3 minutes).
- Reduce the speed to low, add in your powdered sugar (you may not need all of it, remember you’ll be adding in caramel as well), and mix until completely incorporated and the mixture has the consistency/sweetness/saltiness you desire.
- Turn your mixer off and scrape down the sides of the bowl, then add in your caramel. Beat the frosting on medium-high speed until airy and thoroughly mixed (about 2 minutes).
- Cover and refrigerate until firm, but not too stiff (about 10-20 minutes) before frosting.
- Spread a little less than half the frosting in-between the two halves of your cake (you can sprinkle your chopped candied ginger inside the filling here), use the rest of the frosting to cover the top and sides of your cake. The recipe makes just enough, so if you like more frosting/filling, make sure to increase the recipe.
- You can use more candied ginger as a garnish on top of the cake, or leave it plain, the frosting looks gorgeous on its own!