3/4 c Butter, divided,
-reserve 1/2 cup
1 c Brown Sugar, divided
-reserve 1/2 cup
3 Ripe Pears, peeled, cored
-and thinly sliced
1 Egg
1/4 c Molasses, dark
1 1/2 c All Purpose Flour
2 ts Ground Ginger
1 ts Cinnamon
1/4 ts Nutmeg
1/4 ts Cloves
3/4 ts Baking Soda
1/4 ts Salt
1/3 c Boiling Water
1 -mixed with 1 tsp Vanilla
1/2 c Heavy Whipping Cream
-see note
Note:Whipping Cream; beat to a soft peak with 1/4 cup of
confectioners’ sugar and 1 tsp vanilla (optional) Preheat the oven to
350 degrees. Lightly spray a 9″ round or square cake pan. Set aside.
In a large heavy skillet, heat the 1/4 cup of butter and add 1/2 cup
of the brown sugar, stirring frequently until sugar melts. Add the
pear slices and cook, stirring frequently until the pears begin to
soften. Pour into the prepared pan and set aside. In a large bowl,
beat together the remaining butter and brown sugar until light, about
1 minute. Add the egg and molasses and continue to beat until well
blended.
On a piece of wax paper, sift together the flour, ginger, cinnamon,
nutmeg, cloves, baking soda and salt. Gently fold into the
butter/sugar mixture alternating with the boiling water. DO NOT
OVERMIX. Spoon the batter over the prepared pears and bake in the
preheated oven for 35 -40 minutes or until the cake is springy to the
touch. Remove the cake to a wire rack to cool for 5 minutes then
invert it on a serving plate. Slice into squares or wedges and serve
with the whipped cream if desired.
Yields
1 Servings