Tuesday, January 7, 2014

Golden Molasses Pear Cake

     Let us once again go back to the carefree days of the early 1990's for this recipe from Pol Martin's Supreme Cuisine. This recipe uses molasses, which is one of those ingredients I continually forget is in my pantry. It also originally called for apples, but I was looking for a way to use up some pears I had canned, so changes were made. The cake turned out rich and mellow.

Like Barry White's voice in cake form. 
     Anyways, if you'd like to try a cake that's a little different from your normal frosted variety, this is a nice change of pace. As always, any notes or changes are in blue.

Golden Molasses Pear Cake
via Pol Martin's Supreme Cuisine

  • 2 large eggs
  • 2 large egg yolks
  • 1 cup brown sugar
  • 1/2 cup molasses
  • 3 apples, cored, peeled and diced small (I used about 2 cups of my own pears canned in bourbon syrup. Everything is better with booze)
  • 1 tablespoon grated orange rind (I had no oranges on hand when I made this. I used 2 teaspoons of dried orange zest)
  • 1-1/2 cups pastry flour (I'm guessing that's the same thing as regular flour, because that's what I used and everything worked out fine)
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 2 tablespoons cinnamon
  • pinch salt
  1. Preheat oven to 300F. Line bottom of 9" springform cake pan with waxed paper. Butter paper and sides of pan (It's a circle. Technically it only has two sides: the inside and the outside. Just the inside of the pan, please).
  2. Place all eggs in a bowl (Protip: Take the eggs out of the shells first). Add brown sugar and molasses. Beat 3 minutes with electric hand mixer (or by hand if you're feeling particularly industrious). 
  3. Stir in fruit and orange rind.
  4. Sift flour, baking soda, baking powder, cinnamon and salt together. Place in sifter and re-sift over cake batter while incorporating with a wooden spoon (pretty sure Pol Martin was drunk at this point. How am I going to re-sift over the cake batter when I haven't actually made the cake batter yet? Is this some sort of quantum theory experiment? Is the cake existing in multiple states? Is this Schrödinger's Cake? You know what else? I used a silicone spatula here. Screw you, Pol Martin)
  5. Pour batter into cake pan and cook 60-65 minutes or until cake is done (unless you want to just stop before then and serve a half-cooked cake. Seriously, did nobody proofread this recipe?)
  6. Cool in pan slightly before unmolding. Finish cooling on wire rack. Serve with whipped cream (I did no such thing. YOU'RE NOT THE BOSS OF ME, POL MARTIN!)

1 comment:

  1. Who can resist Barry White's voice in cake form?! Thanks for linking to the In and Out of the Kitchen Link Party. Hope to see you next week.