Join “Jayni’s Kitchen” this week for “Fresh and Natural Cooking with Kristin Walker.”

Host Jayni Carey and Walker, manager of the Health Market at Hy-Vee Food Store at 4000 W. Sixth St., will prepare the following recipe.

A new show airs at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 9:30 p.m. Tuesday; 9 a.m., 5:30 p.m. and 9 p.m., Wednesday; 9:30 a.m. and 7 p.m. Thursday; 10 a.m. and 7:30 p.m. Friday; 9:30 a.m. Saturday; and 10 a.m. and 8:30 p.m. Monday.

Ginger-Pear Cake Baked in Stoneware Wine Goblets

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2 small, ripe pears

1/2 cup buttermilk

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon allspice

1/2 teaspoon salt

1 cup butter, softened

1 cup packed brown sugar

3/4 cup molasses

3 large eggs

whipped cream

Peel and core the pears. Puree them in a food processor or blender. You should have about 1/2 cup of puree. Combine the pear puree and buttermilk in a small bowl and set aside. Lightly butter 6 to 8 oven-proof stoneware goblets and set aside. Sift together the flour, baking soda, cinnamon, ginger, cloves, allspice and salt. Set aside.

Using an electric mixer, cream the butter and brown sugar. Blend in the molasses. Add the eggs one at a time, making sure each one is incorporated before adding the next. Alternately add the sifted dry ingredients and pear mixture to batter, occasionally scraping down the sides of the mixing bowl.

Pour the batter into the goblets (fill half full) and bake in a 350-degree oven from 10 to 12 minutes, or until an inserted toothpick comes out with moist crumbs. Remove and let cool. Serve warm or at room temperature. Top each serving with a dollop of whipped cream. Serves 6 to 8.