Gingerbread With Butterscotch Pear Sauce
|All purpose flour||2 1⁄3 Cup (37.33 tbs) (Gold Medal)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Molasses||1 Cup (16 tbs) (Light / Dark)|
|Hot water||3⁄4 Cup (12 tbs)|
|Shortening||1⁄2 Cup (8 tbs)|
|Baking soda||1 Teaspoon|
|Ground ginger||1 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Butterscotch pear sauce||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
Heat oven to 325°.
Grease and flour baking pan, 9 x 9 x 2 inches.
Beat all ingredients except sauce in large mixer bowl on low speed, scraping bowl constantly, 30 seconds.
Beat on medium speed, scraping bowl occasionally, 3 minutes.
Pour into pan.
Bake until wooden pick inserted in center comes out clean, about 50 minutes.
Top with Butterscotch-Pear Sauce.