I’ve made a sport of baking on election night while watching the returns.
Two years ago, I made pumpkin bread pudding.
Tonight, I’m making the Dark Gingerbread Pear Cake in the October 2008 issue of Gourmet Magazine.
I made one yesterday to give the recipe a test run. It came out perfectly. The crumb is moist with judicious heft, only interrupted intermittently by pockets of meaty dices of pears. The rather generous amount of freshly grated ginger, however, is what gives this cake its zinger charm.
I decided to make two more batches tonight, since (a) all this fresh ginger is going to dry out if I don’t use it, and I hate hairy, tough ginger, (b) half-bottles of molasses are plain annoying, (c) my pear trees gave me a bumper crop, and (d) I love gingerbread.