Recipe - Gingerbread Upside-Down Cake

12 tablespoon Butter
1/3 cup Darkbrown sugar
3 Ripe pears, peeled, cored
and halved or
6 Canned pear halves
1 One half cup Flour
2 teaspoon Baking powder
2 teaspoon Powdered ginger
One half teaspoon Salt
One half cup Sugar
One half cup Milk
1 Egg
Whipped cream (optional)

(From "The Fannie Farmer Cookbook)

Preheat the oven to 375 degrees. Melt 4 tablespoons of the butter in a
small pan, add the brown sugar, and stir over low heat until blended. Pour
into a square cake pan and arrange the pear halves, round side down, in the
pan; set aside. The pear halves may also be cut or sliced up and spread evenly over
the bottom of the pan. Mix the flour, baking powder, ginger, salt and sugar
in a bowl. Melt the remaining 8 tablespoons of butter in a small pan.
Remove from the heat , add the milk and egg, and beat well. Add to the
flour mixture and beat until smooth. Pour over the pears and bake for about
25 minutes, or until a toothpick comes out clean. Cool in the pan for about
10 minutes, then turn out onto a serving plate. Serve with whipped cream,
if you wish.
Posted to EATL Digest 27 Jan 97 by "Maria A. Ladd"
decolores.studio@JUNO.COM on Jan 28, 1997.