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    You are in: Home / Recipes / Gingerbread-Pear Upside-Down Cake Recipe
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    Gingerbread-Pear Upside-Down Cake

    Average Rating:

    3 Total Reviews

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    • on September 13, 2003

      Our guests really enjoyed this. I used tinned pears well drained and also used golden syrup instead of molasses-I've never cooked with it, only given it to our horses in bran mashes. I found dealing with the cup measurement for the butter a bit awkward as I'm used to dealing with the weight of butter rather than the volume in larger quantities.

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    • on March 18, 2009

      This was right up there but maybe too much butter for my family's tastes so next time I will cut back on the butter and even try it out using apples. The gingerbread cake part was just gorgeous in colour, smell and taste. I had to use treacle as molasses is not easy to find in Australia but I will start a search for molasses so can do it again.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 25, 2009

      Comfort food at it's best! Great served warm but also wonderful served at room temperature with cool whip and a cup of tea. Thank you Derf for posting this soothing recipe.

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    Nutritional Facts for Gingerbread-Pear Upside-Down Cake

    Serving Size: 1 (210 g)

    Servings Per Recipe: 9

    Amount Per Serving
    % Daily Value
    Calories 580.9
     
    Calories from Fat 240
    41%
    Total Fat 26.6 g
    41%
    Saturated Fat 16.4 g
    82%
    Cholesterol 91.2 mg
    30%
    Sodium 554.4 mg
    23%
    Total Carbohydrate 82.2 g
    27%
    Dietary Fiber 2.7 g
    10%
    Sugars 40.0 g
    160%
    Protein 5.5 g
    11%

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