Gather the Ingredients: 2-3 firm ripe pears, 1 cup butter, 1 & 1/4 cup brown sugar, 2 & 1/2 cups flour, 1 & 1/2 tsp. baking soda, 1 tsp cinnamon and ginger, 1/2 tsp cloves, 1/4 tsp salt, 1 c molasses, + 1 c boiling water, 1 egg
Gather the ingredients
tsp = teaspoon
c = cup
Spices are dry, ground
flour is all-purpose
Dry ingredients for the cake, Flour, baking soda, cinnamon, ginger, cloves, salt
For the Cake; Dry ingredients:
2 and 1/2 cups all-purpose flour
1 and 1/2 teaspoons baking soda
1 teaspoon each ground cinnamon and ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
Whisk the dry ingredients together in a medium size bowl.
1 c boiling water, 1 c molasses and 1 egg
Mix together 1 cup each, boiling water and light molasses.
Whip 1/2 cup butter in the bowl of the mixer.
Blend in 1 egg to the whipped butter.
On low-speed, in three batches alternately add the mixed flour and molasses to the butter and egg.
For the topping:
Peel and slice 2 to 3 firm pears
In an eight inch cast iron skillet, melt 1/2 cup (1 stick) butter over medium heat.
When the butter is foamy, reduce heat to low and add 3/4 cup brown sugar.
Let the sugar cook, undisturbed for three minutes. Arrange pear slices decoratively over the sugar and cook, undisturbed, two more minutes. Remove from heat.
Arrange the pear slices over the melted butter and sugar
Pour the batter over the pears and bake in a pre-heated oven, on the middle rack for 40 to 50 minutes. Pick should come out clean.
Original recipe from “Epicurus” (click on the small photo for link)