Gingerbread with Butterscotch Pear Sauce
|All purpose flour/Unbleached flour||2 1⁄3 Cup (37.33 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Molasses||1 Cup (16 tbs) (Light Or 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 Cup (16 tbs)|
Heat oven to 325°.
Grease and flour square pan, 9x9x2 inches.
Beat all ingredients except Butterscotch-Pear Sauce in large bowl on low speed 30 seconds, scraping bowl constantly.
Beat on medium speed 3 minutes, scraping bowl occasionally.
Pour into pan.
Bake about 50 minutes or until wooden pick inserted in center comes out clean.
Top with Butterscotch-Pear Sauce.