Servings: 8 (with leftover cake)
Root beer’s aromatic, spicy sweetness makes it a great poaching liquid for pears. Serve both the gingerbread cake and the pears warm or at room temperature. Note: be sure your cake pan has a volume of at least 10 cups.
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Position a rack in the center of the oven and heat the oven to 350°F. Coat an 8- or 9-inch square cake pan (at least 10 cups in volume) with the butter and lightly dust with the granulated sugar. In a small bowl, stir the oil, molasses, and eggs until combined. In a large bowl, whisk the flour, baking soda, ginger, cinnamon, and salt.
In a small pot, bring the brown sugar and root beer to a boil. Meanwhile, add the molasses mixture to the flour and stir to combine. Add the hot root beer mixture and quickly beat until combined. Pour the batter into the prepared pan and bake until a toothpick inserted in the center of the cake comes out clean, 35 to 45 minutes. Let cool in the pan on a wire rack until warm, about 40 minutes. Invert the pan to remove the cake and turn the cake right side up. (The cake may be prepared up to 4 hours ahead.)
I used a 8x8x2 pan suggested by the by FC_Editors. What a mess. Burnt smoke filled house and a destroyed oven. And now, I need to start over...with a different recipe.
What else could you poach the pears in instead of rootbeer? I don't like rootbeer
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