It’s finally December! Not only is it my favorite month with my favorite holiday, but it’s my favorite time of the year to bake since there are always so many fun recipes to try. I love gingerbread so this recipe has been on my “To Make” list for while and it finally seemed like the perfect time for it. I already have a gingerbread muffin recipe that I love, but this gingerbread cake turned out to be quite different and I love the twist of making it an upside-down cake, too.
The big difference from most gingerbread recipes I’ve made is that this recipe uses fresh ginger instead of ground. I was a little weary about this because I haven’t always been a huge fan of fresh ginger. It’s ok in small doses, but in a lot of recipes I find it really overpowering. Luckily, it turned out to be pretty great in this cake. My guess is that the molasses and all the other spices help to tone down the ginger just enough so it’s not overpowering. Despite that, you can clearly taste a difference between gingerbread made with ground ginger and gingerbread made with fresh ginger. It just tastes well…fresher. Every bite has this nice little zing to it that you don’t get with ground ginger. Plus, fresh ginger and pears complement each other especially nicely.