1. Spread 1/4 cup of the butter over the base of a 10-inch springform pan or a 9-inch square baking dish. 2. Sprinkle with granulated sugar. 3. Peel and slice pears, removing cores. 4. Arrange in the bottom of the cake pan; set aside. 5. In a large bowl, cream remaining butter with brown sugar. 6. Beat in egg until light and fluffy. 7. Stir in molasses. 8. In a small bowl, dissolve the baking soda in the boiling water; set aside. 9. In a medium bowl, combine flour, ginger, cinnamon and salt (if using). 10. Add the flour mixture to the creamed mixture alternately with the dissolved baking soda, stirring just until blended. 11. Pour the mixture over the pears. 12. Bake in a 350 degree F oven 60 to 65 minutes or until a toothpick inserted in the center comes out clean. 13. Run a knife around the edge of the pan to loosen the cake. 14. Let cool in the pan for 15 minutes, then invert a serving plate on top of the pan; turn the gingerbread out upside down onto the plate. 15. Serve warm, cut into wedges or squares. ---------------------------------------------------------------------------
Nutrition
Ingredients
