I have good news and bad news. First, the bad: Cardamom is not cheap. It is relegated as the third-most expensive spice, next to vanilla beans and saffron, but the good news is, a little goes a long ways. If it is too expensive, cinnamon can be substituted in this recipe.

The following recipes makes the most moist cake, almost bread pudding-like, and it’s extremely flavorful. The edges will darken and truly caramelize, leaving a beautiful, sweet crunch. As for the pears? I have tried both canned and fresh, and to me, the canned pears work especially well. And with the plump, pear juice-soaked raisins, you have yourself a true treat.

The Ultimate Gingered Pear Skillet Cake

Nonstick cooking spray

1 15-ounce can halved pears in pear juice

1⁄2 teaspoon rum or almond extract

1⁄4 cup raisins

11⁄3 cup flour

2⁄3 cup brown sugar, divided

2 teaspoons baking powder

1⁄2 teaspoon ground ginger

2⁄3 cup milk

2 eggs, beaten

4 tablespoons butter or margarine, melted

1⁄2 teaspoon ground cardamom

Preheat your oven to 350 degrees. Liberally coat the bottom and sides of a 10-inch cast-iron skillet with nonstick cooking spray.

Remove pears from juice and slice each half into four or five thin wedges. Place in a bowl and toss with rum extract, then set aside. Put the pear juice in a microwave-safe bowl with the raisins, cover with a small plate and microwave on high for 2 minutes; set aside with the cover on.

In a large bowl, blend the flour, 1⁄3 cup brown sugar, baking powder and ground ginger. Add the milk, eggs, melted butter and pear juice/raisin mixture. Blend well, and pour into prepared skillet. Top with the sliced pears, decoratively, spooning juice at the bottom of the bowl over the top. In a small bowl, mix together remaining brown sugar with the cardamom, and evenly sprinkle over the pears.

Bake for 50-55 minutes, or until the cake is firm in the center when touched. Remove to cool slightly before slicing to serve.

— Chef Jim Bailey is The Yankee Chef and an authority on New England food and its history. Contact him by email at [email protected] and visit theyankeechef.blogspot.com.