Ingredients:
- 2 tablespoons butter
- 1/4 cup light or dark corn syrup
- 1/4 cup brown sugar
- 6 pear halves, cooked or canned
- 1/2 cup walnut or pecan halves
- 1/3 cup shortening
- 1/2 cup granulated sugar
- 1 beaten egg
- 2/3 cup molasses
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon cinnamon
- 2 teaspoons ground ginger
- 3/4 cup sour milk (add 2 teaspoons vinegar to cup then add milk to make 3/4 cup sour milk)
Preparation:
Melt butter in a 9-inch round cake pan. Blend syrup and brown sugar; add to pan. Fill pear halves with pecan halves; place in the pan wide sections towards center, to make a star-like design.In a large mixing bowl, cream butter and sugar; beat in egg. Add molasses; beat well. Add sifted dry ingredients alternately with milk, beating on low speed until smooth. Pour batter over the pears. Bake at 350° for 55 to 65 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
More Gingerbread:
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Gingerbread with Cream Cheese Topping
Old-Fashioned Gingerbread
Sorghum Gingerbread
Sharon's Gingerbread
Spiced Gingerbread
Dessert Sauces
Gingerbread Recipe Index
Dessert Recipe Index
Cake Recipe Index
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