2 Reviews

I also found this recipe in a magazine long ago and kept it. I'm glad to see it here! I do double the spices, and typically use only 3/4 cup molasses. This recipe is delicious and beautiful to look at! I serve it with vanilla whipped cream. And I would recommend putting a sheet pan under it in the oven. It makes a very full pan!

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Cheri 911 December 24, 2010

I originally saw this recipe in a magazine years ago, and I make it all the time! Big favorite in my family. If you don't have a cast-iron skillet or don't fancy scraping cake bits off yours, a nonstick frying pan works beautifully. Just cover any plastic or otherwise non-ovenproof handle with a couple thicknesses of tinfoil to protect it in the oven.

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Reluctant Chef in Washington DC November 15, 2005
Upside-Down Pear Gingerbread Cake