Artisan Fresh Ginger and Sorghum Cake with Seckel Pear Preserves

            © Elissa Rubin-Mahon 2008

         For my quatre-espices I use a mix of allspice, cinnamon, ginger and white pepper

      1/2 cup butter
      1 1/2 cup unbleached pastry flour
      1/2 cup water, cool
      1 tsp. baking soda
      1/2 cup brown sugar
      1 tsp. quatre-espices
      1/2 cup sorghum syrup,
      1/4 tsp. salt
      1 extra large egg
      1/4 cup finely minced fresh ginger, firmly packed

   Grease and flour an 9-inch cake pan .
   Preheat oven to 350̊ F.
   Sift together the flour, quatre-espices, soda, and salt.
   Melt butter and water in a glass mixing bowl, in the microwave. Do not let water boil.
   To the mixture whisk in the brown sugar, syrup, and then the egg. Whisk in the ginger, discarding any long strings that the whisk brings up. Add the dry ingredient mixture, and whisk for a moment or two until lumps dissolve. The batter will be very loose. Pour into the pan. Rap gently on the counter to knock out any air bubbles.
   Bake 30- 35 minutes, or until a toothpick inserted into the middle comes out clean.

      To Serve:

   Artisan Seckel Pear Preserves
   heavy cream
   Cut into 8-10 servings and put a dollop of Seckel Pear Preserves on the plate next to the cake. Top each piece of cake with a spoonful of softly whipped unsweetened cream.