Try a rich, moist gingerbread cake for Christmas

Pair this moist gingerbread cake with a mug of hot cocoa, coffee or a frothy glass of eggnog.
By ALISON LADMAN Published: December 4, 2012
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2 eggs

½ cup milk

2 2/3 cups all-purpose flour

In a skillet over low heat, combine the lemon juice and zest with the wine and ½ cup of the brown sugar. Add the pears and bring to a slow simmer. Cook for 10 minutes, or until the pears are just tender. Remove from the heat and gently stir in the raisins.

Heat the oven to 350 F. Spray a tube pan with baking spray. Sprinkle the remaining ¼ cup brown sugar in the bottom of the pan. Arrange the pears, slightly overlapping, over the sugar.

In a medium bowl, use an electric mixer to beat together the butter, sugar, molasses, ginger, cinnamon, cardamom, allspice, baking powder, baking soda and salt. Add the eggs, one at a time, scraping the bowl between additions. Add half the milk followed by half of the flour, mixing before adding the remaining half the milk and flour. Spoon into the prepared pan over the pears.

Bake for 35 to 40 minutes, or until a toothpick inserted at the center comes out clean. Allow to cool for 15 minutes in the pan, then place a large overturned plate or platter over the cake. Invert the cake so it is standing on the plate. If any of the pears stick to the pan, carefully remove them and return them to their place on the cake.

Nutrition information per serving: 300 calories; 90 calories from fat (30 percent of total calories); 10 g fat (6 g saturated; 0 g trans fats); 45 mg cholesterol; 50 g carbohydrate; 2 g fiber; 29 g sugar; 4 g protein; 105 mg sodium.