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

    Average Rating:

    2 Total Reviews

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    • on December 24, 2010

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 15, 2005

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
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    Nutritional Facts for Upside-Down Pear Gingerbread Cake

    Serving Size: 1 (347 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 791.7
     
    Calories from Fat 221
    27%
    Total Fat 24.5 g
    37%
    Saturated Fat 14.9 g
    74%
    Cholesterol 96.2 mg
    32%
    Sodium 628.6 mg
    26%
    Total Carbohydrate 139.8 g
    46%
    Dietary Fiber 4.2 g
    17%
    Sugars 83.6 g
    334%
    Protein 7.0 g
    14%

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