|Like Barry White's voice in cake form.|
|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
- 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).
- 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).
- Stir in fruit and orange rind.
- 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)
- 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?)
- 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!)