Sticky Pear Gingerbread Cake

This is an old fashioned gingerbread made by melting the butter and sugar instead of creaming them. It is turned upside down to reveal the slices of pear.

 2 Firm Pears
 8 Glace Cherries
 2 oz Salted Butter
 2 tbsp Castor Sugar
 4 oz Butter or Margarine
 6 oz Black Treacle
 2 oz Golden Syrup
 ¼ pt Milk
 2 Eggs, beaten
 8 oz Plain Flour
 2 tbsp Mixed Spice
 2 tbsp Ground Ginger
 1 tsp Bicarbonate of Soda

1

Preset the oven to 150 degrees celsius

2

Well grease a 7-8 inch cake tin.

3

Peel core and slice the pears evenly. Arrange the pear slices and the cherries at the base of the tin in a circle.

4

Cream together the butter and castor sugar and spread over the pears.

5

Put the butter or margarine, treacle syrup and brown sugar in a saucepan and heat gently until melted.

6

Add the milk, cool slightly and stir in the beaten eggs.

7

Sieve together the flour spices and soda and blend in the egg mixture. Beat smooth and carefully pour over the pears.

8

Bake on the middle shelf of a pre- heated oven for one and a half hours. Test with a skewer; it should come out clean.

9

Allow to shrink before turning out upside down on a serving plate. Serve hot with custard or cold with cream

Ingredients

 2 Firm Pears
 8 Glace Cherries
 2 oz Salted Butter
 2 tbsp Castor Sugar
 4 oz Butter or Margarine
 6 oz Black Treacle
 2 oz Golden Syrup
 ¼ pt Milk
 2 Eggs, beaten
 8 oz Plain Flour
 2 tbsp Mixed Spice
 2 tbsp Ground Ginger
 1 tsp Bicarbonate of Soda

Directions

1

Preset the oven to 150 degrees celsius

2

Well grease a 7-8 inch cake tin.

3

Peel core and slice the pears evenly. Arrange the pear slices and the cherries at the base of the tin in a circle.

4

Cream together the butter and castor sugar and spread over the pears.

5

Put the butter or margarine, treacle syrup and brown sugar in a saucepan and heat gently until melted.

6

Add the milk, cool slightly and stir in the beaten eggs.

7

Sieve together the flour spices and soda and blend in the egg mixture. Beat smooth and carefully pour over the pears.

8

Bake on the middle shelf of a pre- heated oven for one and a half hours. Test with a skewer; it should come out clean.

9

Allow to shrink before turning out upside down on a serving plate. Serve hot with custard or cold with cream

Sticky Pear Gingerbread Cake