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.
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.
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.