| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
Cakes, Desserts |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Flour |
| 3/4 |
c |
Firmly packed brown sugar |
| 1 |
ts |
Baking powder |
| 1 |
ts |
Ginger |
| 1 |
ts |
Cinnamon |
| 1/2 |
ts |
Baking soda |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Ground cloves |
| 1/2 |
c |
Lowfat buttermilk |
| 1/4 |
c |
Egg substitute |
| 1/4 |
c |
Molasses |
| 2 |
tb |
Stick margarine; melted |
| 2 |
tb |
Stick margarine |
| 1/3 |
c |
Firmly packed brown sugar |
| 3 |
tb |
Chopped walnuts |
| 2 |
md |
Pears; about 1 lb. |
|
|
Cinnamon sticks; optional |
|
|
Pear slices; optional |
INSTRUCTIONS
Preheat oven to 375F. Combine first 8 ingredients in a bowl; stir well.
Combine buttermilk, egg substitute, molasses and 2 tablespoons melted
margarine in a bowl; stir well. Add to flour mixture, stirring until
smooth. Melt two tablespoons margarine in a 9-inch cast iron skillet. Stir
in 1/3 cup brown sugar; cook over medium heat one minute. Remove from heat,
sprinkle with walnuts. Peel and core pears. Cut each in half lengthwise.
Cut each half into thin slices, cutting to, but not through, stem end. Fan
pear halves; place, core sides up, on top of brown sugar mixture in
skillet. Pour batter over pears; bake at 375F for 35 minutes, or until
wooden pick inserted in center comes out clean. Let cool in pan 5 minutes
on a wire rack. Loosen cake from sides of pan using a narrow spatula.
Invert onto a cake plate. Garnish with cinnamon sticks and pear slices if
desired.
Recipe by: Cooking Light Jan/Feb 97
Posted to EAT-L Digest by "Iris E. Dunaway" <hister@JUNO.COM> on Sep 7,
1997
A Message from our Provider:
“Make God smile again. Accept his forgivenesess”