Vanilla Poached pears & Gingerbread Cake

Like Fall fashion with jeweled tones and heavier fabrics, the arrival of cold weather brings rich, hearty foods.  Comfort foods appear and spices become more prevalent.   I’ve finally decided to do some Holiday baking.   The first thing that came to mind was a spice laden cake, dense, rich and full of flavors.  But with a cake this flavorful what to pair with it?  Apples? Oranges or Pears?  But not just any pears, vanilla poached pears for a subtle sweet and floral flavor.

Vanilla the ultimate aphrodisiac, fruit of the gods and the second most expensive spice in the world.  Vanilla is the most beloved flavor and scent in the world.  There are several different varieties of Vanilla, each with it’s own distinct aroma and flavor profile.  Of all the varieties of vanilla beans, Bourbon-Madagascar beans are the most prized in the world.

Amoretti Vanilla extract 2X is made from Madagascar vanilla beans.  It is cold pressed, kosher, alcohol free and contains no artificial ingredients.   Amoretti’s formula is bake proof and freeze stable which means you won’t loose the flavor no matter how you use it.  This highly concentrated extract is the essential for any serious home baker or professional chef.

Gingerbread  Cake

1C Molasses (if using blackstrap molasses cut the amount in half)

1C boiling water

1/2 c Butter, softened

3/4 C brown sugar

1 egg

2C all purpose flour

1 1/2 tsp baking soda

2 tsp cinnamon

2 tsp ground ginger

1/2 tsp ground cloves

1/2 tsp salt

1/2 tsp Amoretti vanilla 2x

In a medium mixing bowl whisk dry ingredients until combined and set aside

Using the paddle attachment of a stand mixer cream together butter and sugar until light and fluffy.  Add egg and mix well.  Slowly add molasses until combined.  Make sure bowl is scraped down with every addition to ensure ingredients are evenly mixed.

Add dry ingredients to wet ingredients then transfer mixture into the medium mixing bowl used to hold the dry ingredients.  Slowly add boiling water and gently whisk until batter is smooth.  Pour the batter into a buttered and floured 9×9 square cake pan and bake at 350 approx 40 min or until toothpick comes out clean when inserted in the center of the cake.  Cool completely and remove from pan.  Cut into 2×2 inch squares and serve with Amoretti vanilla poached pears and vanilla cream cheese frosting.

Vanilla poached Pears

3 small Bosc pears washed and peeled

1 tsp Amoretti 2x vanilla extract

3c water

1 1/2 c sugar

Combine water, sugar and vanilla extract in a medium sauce pan.  Bring to a boil to dissolve the sugar.  Reduce heat and add pears.  Simmer until soft approx 30 min.  Cool and cut in half.

Cream Cheese frosting

4 oz cream cheese, room temperature

2 oz butter, room temperature

1 tsp Amoretti 2x vanilla extract

2c powdered sugar

pinch of salt

Cream together butter & cream cheese until combined.  Mix in the salt and Amoretti 2x vanilla extract.  Beat in the powdered sugar until smooth.  Spread evenly on top of the cooled cake before serving.

I chose to sprinkle the top of the Gingerbread cake with powdered sugar and have the frosting as an accompaniment.  How ever you choose to serve it is entirely up to you.

This recipe and post has been sponsored by Amoretti.