A perfect holiday season dessert with festive seasonal flavor and fresh pears from Markon.
- 1 box Spice cake mix
- ½ cup Katy’s Kitchen® AP flour
- ½ cup Katy’s Kitchen sugar
- ½ tsp. salt
- 1 tsp. Katy’s Kitchen ground cinnamon
- ¼ tsp. Katy’s Kitchen ground nutmeg
- 2 tsp. fresh grated ginger (or 1 tsp dried ginger)
- ¼ cup plain yogurt
- ½ cup Shamrock Farms® Pumpkin Spice Eggnog (or Whole milk)
- ¼ cup molasses
- 2 Fair Medow eggs
- ¼ C canola oil
- 1/4 C dark corn syrup
- 1/4 C Katy’s Kitchen dark brown sugar
- 2 Markon First Crop® Pears, sliced into 1/2” thick wedges
- 1 tsp. vanilla extract
- 1/2 tsp. Katy’s Kitchen ground cinnamon
Prepare gingerbread batter
- In the bowl of your mixer combine the boxed cake mix and dry ingredients: flour, sugar, salt, cinnamon, nutmeg, and grated ginger.
- Whisk until thoroughly combined.
- Add the yogurt, milk, molasses, and eggs.
- Mix on medium speed, scraping the sides of the bowl as needed with a spatula, for about one minute or until completely combined. Set aide.
- In small sauce pot, bring brown sugar and corn syrup to a simmer.
- Add pears and remove from heat. Add vanilla extract
- Pour sugar mixture into the bottom of a buttered 9” round baking pan. Fan the pears around pan as shown in the picture.
- Pour gingerbread/spice cake mix over sugar/pear mixture and bake 325 for 1 hour.
- Remove from oven once the cake is cooked thoroughly. Let cool completely before turning out.
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