I may have found my favorite new holiday dessert - and surprise, it doesn't contain a hint a peppermint! For my annual girls Christmas get-together, I made this Ginger Pear Skillet Cake. I had good intentions to start baking right after work, but after dinner, R's bedtime routine, a show, and my daily blog roll, suddenly it was 9:00. So, rather than lay my head to sleep around 9:30 per usual, I channeled my inner Martha-Stewart-elf and baked. Thankfully my first attempt was a success.
This cake is quite dense, but the ginger-clove-nutmeggy yumminess is palatable and makes your kitchen smell divine! First, I wasn't able to scrounge up our trusty old skillet, probably still in some unmarked box somewhere in our new house, but a pie pan worked just fine. Second, the recipe calls for fresh ginger, which I rarely have on hand, so I just added a few dashes more of powdered ginger, seemed to do the trick. Last, the recipe claims 60 minutes for baking - which was not the case for me, closer to 1:15 or 1:20 (and my oven runs hot). I did cover with foil for the last 20 or so minutes as to not scorch the pear topping. I used Bosc pears per the recipe's suggestion, and they held up nicely atop the finished product. My friends seemed to like it and even asked for the recipe which is always a good sign, right?