Try this Gingerbread Upside-Down Cake recipe, or contribute your own.
Suggest a better description(From "The Fannie Farmer Cookbook) Preheat the oven to 375 degrees. Melt 4 tablespoons of the butter in a small pan, add the brown sugar, and stir over low heat until blended. Pour into a square cake pan and arrange the pear halves, round side down, in the pan; set aside. The pear halves may also be sliced and spread evenly over the bottom of the pan. Mix the flour, baking powder, ginger, salt and sugar in a bowl. Melt the remaining 8 tablespoons of butter in a small pan. Remove from the heat , add the milk and egg, and beat well. Add to the flour mixture and beat until smooth. Pour over the pears and bake for about 25 minutes, or until a toothpick comes out clean. Cool in the pan for about 10 minutes, then turn out onto a serving plate. Serve with whipped cream, if you wish. Posted to EAT-L Digest 27 Jan 97 by "Maria A. Ladd"
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Serving Size: 1 Serving (985g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 4007 | ||
Calories from Fat: 1715 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 190.6g | 254 % | |
Saturated Fat 117.5g | 587 % | |
Monounsaturated Fat 50.9g | ||
Polyunsanturated Fat 8.5g | ||
Cholesterol 744.4mg | 229 % | |
Sodium 1862.6mg | 64 % | |
Potassium 675.3mg | 18 % | |
Total Carbohydrate 556.1g | 164 % | |
Dietary Fiber 7.3g | 29 % | |
Sugars, other 548.8g | ||
Protein 35.2g | 50 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4007
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