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Upside Down Pear Cake

User Rating 3 Star Rating (1 Review)


This gingerbread is baked on a mixture of pears and brown sugar, then turned over to reveal the pears in the shape of a flower


  • 2 tablespoons butter
  • 1/4 cup light or dark corn syrup
  • 1/4 cup brown sugar
  • 6 pear halves, cooked or canned
  • 1/2 cup walnut or pecan halves
  • 1/3 cup shortening
  • 1/2 cup granulated sugar
  • 1 beaten egg
  • 2/3 cup molasses
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 2 teaspoons ground ginger
  • 3/4 cup sour milk (add 2 teaspoons vinegar to cup then add milk to make 3/4 cup sour milk)


Melt butter in a 9-inch round cake pan. Blend syrup and brown sugar; add to pan. Fill pear halves with pecan halves; place in the pan wide sections towards center, to make a star-like design.

In a large mixing bowl, cream shortening and sugar; beat in egg. Add molasses; beat well. Add sifted dry ingredients alternately with milk, beating on low speed until smooth. Pour batter over the pears. Bake at 350° for 55 to 65 minutes, or until a wooden pick or cake tester inserted in center comes out clean.

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User Reviews

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 3 out of 5
Not Sure About the Shortening, Member ksdoyle

This recipe calls for shortening as well as butter. No where does it say to incorporate the shortening? Butter is used to create the syrup on the bottom of the pan. Maybe the ""shortening"" in used in place of the butter in the cake batter?

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