Ginger Pear Upside-Down Cake

Makes 6-8 servings.

2 tbsp. melted butter 1/4 cup brown sugar 1 large or 2 medium ripe pears, peeled, cored, thinly sliced 1/4 cups slivered candied ginger (do not omit) 1 1/4 cups all purpose flour 1 tsp. baking soda 1/2 tsp each ground ginger, cinnamon 1/8 tsp each nutmeg, cloves, salt 1/4 cup butter 1/2 cup granulated sugar 1/2 cup molasses 1/3 cup boiling water 1 egg slightly beaten

Butter an 8-inch round or square baking pan. Add melted butter and brown sugar, stir to mix, then spread evenly. (I melt butter in pan (microwave), then add brown sugar and stir to mix, then spread evenly - thus no need to grease the pan.) Arrange pear slices on the mixture, sprinkle candied ginger over pear slices. In a small bowl, stir together flour, baking soda, spices, and salt. In a large bowl, cream together butter, and sugar. Stir in molasses. Add flour mixture and boiling water alternately to molasses mixture; mix well. Stir in egg. Pour batter into pan, being careful not to move pear slices. Bake at 350F for 25-35 minutes, or until toothpick inserted near center of cake comes out clean. Let stand in pan for 5 minutes, then loosen edges with knife and carefully invert cake onto serving platter. Serve warm with sweetened whipped cream, vanilla frozen yogurt, or ice cream - or just serve it on its own. It's delicious!