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By
Nadine IngramAbstract
This cake began as a humble ginger tea cake but, with the addition of poached pears and toasted nuts, it has morphed into a comforting upside-down cake that’s perfect for a winter pudding.
Stem ginger is from the root part of the ginger plant and is commonly used in cakes and biscuits to perk them up. Buy it candied in syrup from good delis and Asian grocers.