Lemon Pear Up-Side Down Gingerbread Cake

1. 1

   in a skillet over low heat, combine the lemon juice and zest with the wine and 1/2 c brown sugar.

2. 2

   Add the pears and bring to a slow simmer. Cook for 10 min or until pears are just tender.

3. 3

   Remove from heat and gently stir in the raisins.

4. 4

   Heat the oven to 350. Spray a tube pan with baking spray, sprinkle the remaining 1/4 c brown sugar in the bottom of the pan.

5. 5

   Arrange the pears slightly overlapping over the sugar.

6. 6

   In a med bowl, use an electric mixer to beat together the butter, granulated sugar, molasses,, ginger, cinnamon, cardamom, allspice, baking powder, baking soda, and salt. Add the eggs, one at a time scraping the bowl between additions.

7. 7

   Add half the milk followed by half the flour, mixing before adding the remaining half of milk and flour.

8. 8

   Spoon into the prepared pan over the pears.

9. 9

   Bake for 35 - 40 min or until a toothpick inserted at centre comes out clean.

10. 10

    Allow to cool for 15 min in pan then place a large overturned plate or platter over the cake.

11. 11

    Invert the cake.

* Per serving · 4 servings · Values may vary.

No additional tips available.