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Pear-Cranberry Gingerbread Cake

 Pear-Cranberry Gingerbread Cake
I love the warm, spicy flavors and festive fall fruits in this upside-down gingerbread cake. It's simple enough to whip up for lunch boxes, but also has a place at any holiday buffet. —Christina Metke, Calgary, Alberta
24 ServingsPrep: 25 min. Bake: 35 min. + cooling

Ingredients

  • 3/4 cup butter, melted, divided
  • 2/3 cup packed brown sugar, divided
  • 3 medium pears, sliced
  • 2 cups fresh or frozen cranberries, thawed
  • 3/4 cup brewed chai tea
  • 1/2 cup sugar
  • 1/2 cup molasses
  • 1 egg
  • 2 cups all-purpose flour
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg

Directions

  • Pour 1/4 cup melted butter into a 13-in. x 9-in. baking dish;
  • sprinkle with 1/3 cup brown sugar. Arrange pears and cranberries in
  • a single layer over brown sugar.
  • In a small bowl, beat the brewed tea, sugar, molasses, egg and
  • remaining butter and brown sugar until well blended. Combine the
  • remaining ingredients; gradually beat into tea mixture until

2 of 2

Pear-Cranberry Gingerbread Cake (continued)

Directions (continued)

  • blended.
  • Spoon over pears. Bake at 350° for 35-45 minutes or until a
  • toothpick inserted near the center comes out clean. Cool for 10
  • minutes before inverting onto a serving plate. Serve warm. Yield: 24
  • servings.
Nutritional Facts: 1 piece equals 166 calories, 6 g fat (4 g saturated fat), 24 mg cholesterol, 124 mg sodium, 27 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.