Ginger Pear Upside Down Cake
|Canned pear halves||20 Ounce (1 Can)|
|Butter||1⁄3 Cup (5.33 tbs)|
|Molasses||1⁄4 Cup (4 tbs)|
|Brown sugar||1⁄4 Cup (4 tbs), packed|
|Maraschino cherries||3⁄4 Teaspoon|
|All purpose flour||1 1⁄3 Cup (21.33 tbs), sifted|
|Sugar||1 Cup (16 tbs)|
|Baking powder||2 Teaspoon|
|Soft butter||1⁄3 Cup (5.33 tbs)|
|Milk||2⁄3 Cup (10.67 tbs)|
|Pear sauce||1 Cup (16 tbs)|
Heat oven to 350 degrees.
Drain pears, saving juice for sauce.
Dry pear halves well on paper towelling.
Put 1/3 cup butter in 9-inch square pan or 10-inch skillet and set in oven to melt.
Remove from oven and add molasses, brown sugar and ginger.
Stir to blend.
Lay pear halves, cut side down, in a design in butter mixture.
Add a few cherries for color.
Sift flour, sugar, baking powder and salt into mixing bowl.
Add 1/3 cup butter, milk and vanilla.
Beat 2 minutes, medium speed on the mixer or 300 strokes by hand.
Add egg and beat 2 minutes more.
Pour over pears.
Bake 40 to 50 minutes or until cake springs back when touched lightly in the centre.