Top this with whipped cream flavored with brown sugar and dark rum.
Recipe information
Yield
Serves 16
Ingredients
1 1/2 cups all purpose flour
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup (packed) dark brown sugar
1/2 cup robust (dark) molasses
1 large egg
1/2 cup pear nectar
1/4 cup chopped crystallized ginger
Powdered sugar
Preparation
Step 1
Preheat oven to 350°F. Butter and flour 8 x 8 x 2-inch baking pan. Mix first 7 ingredients inn medium bowl. Beat butter and brown sugar in large bowl until fluffy. Add molasses and egg and beat to blend. Beat in pear nectar, then dry ingredients and chopped ginger. Transfer batter to pan.
Step 2
Bake cake until tester inserted into center comes out clean, about 35 minutes. Transfer pan to rack; cool cake 15 minutes. Sift powdered sugar over cake. Cut cake into 16 squares. Serve warm or at room temperature.
