INGREDIENTS

INSTRUCTIONS

To make gingerbread: Preheat oven to 375 F. Lightly spray or oil an 8
or 9-inch square baking pan. In a medium bowl, sift together flour,
baking soda, baking powder, cloves, cinnamon, and salt & set aside.  In
a large bowl, cream together brown sugar, prune puree, ginger, and
oil. Add molasses and vanilla and beat until smooth. Stir in bowling
water, mixing well. Add dry ingredients and stir until well
incorporated. Pour batter into prepared pan and bake about 35 minutes
or until a toothpick inserted in the center comes out clean. Remove
and set aside 5 minutes. Tip out onto a rack to cool. To make the  pear
sauce: In a large saucepan, combine pears, sugar, water, nutmeg,  and
lemon juice. Bring to a boil, stirring often. Reduce heat  slightly and
continue boiling, uncovered, about 10 minutes. Stir in  brandy and set
aside. To make the cream: In a food processor or  blender, puree tofu,
sugar, vanilla, and cinnamon until smooth. Add  soy milk and process
until smooth and light. To assemble the trifle:  Cut cooled cake into
1-inch cubes. In a trifle dish or large bowl,  spread 1/3 of the cream
into bottom. Next, arrange half of the  gingerbread over top. Spoon
half the pears over cake, and top with  half of the remaining cream.
Repeat with remaining gingerbread,  pears, and remaining cream. Cover
tightly with plastic wrap and  refrigerate several hours or overnight,
for flavors to blend. Just  before serving, swirl whipped topping over
top, if desired.  By "Karen C. Greenlee" <greenlee@bellsouth.net> on
Mar 14, 1999.  Recipe by: Veggie Life, January, 1999  Converted by
MM_Buster v2.0l.

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