Emmy’s Pear and Fresh Ginger Cake

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Out of each of the previous Whitewater cookbooks, there emerged one cake recipe that became everyone’s favourite go-to. We think this will be the one out of this book! Anything the beautiful and talented Emmy bakes is perfect, and this is another winner from her!


Makes 9


3 cans (14 oz) pear halves, drained

2 tbsp brown sugar

3/4 cup butter, room temperature

1/2 cup brown sugar

2 eggs, room temperature

1/2 cup molasses

1/2 cup honey

4 tbsp fresh ginger, peeled and grated finely

2 cups flour

2 tsp baking soda

1/2 tsp salt

1 cup sour cream

Wrap a sheet of tin foil around the bottom of a 9 inch springform pan so batter doesn’t leak out while baking.

Grease the springform pan throughly and sprinkle the bottom with the 2 tbsp brown sugar.

Arrange pear halves round side up in the bottom of the pan in a circle, placing some in the middle as well. This part needs to look pretty so take your time!

Beat butter and sugar until light and fluffy, about 3-5 minutes.

Beat in eggs, one at a time, until just mixed in.

Add molasses, honey and ginger and mix until incorporated (mixture will look a bit curdled).

Sift flour, baking soda and salt together.

Fold one third of flour mixture into the batter, then a third of the sour cream and repeat until all ingredients are combined.

Gently spread the batter on top of the pears, taking care not to move the pears around.

Bake in a 350 F oven for 1 hour 15 minutes, of until skewer inserted into middle comes out clean.

Cool for 20 minutes on rack and then flip cake over on to a serving platter, removing the sides and bottom of the springform pan.

Serve while still a bit warm or at room temperature with softly whipped cream.

You can use canned peaches instead of pears. Yum.