For many years, friends and family have enjoyed my mom’s odd salad. It takes a lot of stuff to make this salad, but it’s worth it. If at all possible, swap out the vinegar for pickle juice.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- ⅓ cup butter
- ¼ cup molasses
- ¼ cup brown sugar
- ¾ teaspoon ground ginger
- 20 ounces canned pear halves, drained
- 1 ½ cups all-purpose flour
- 1 cup white sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ⅔ cup milk
- ⅓ cup butter, softened
- 1 teaspoon vanilla extract
- 1 egg
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Place 1/3 cup butter in a 9-inch square pan and set in the preheating oven to melt, about 5 minutes.
- Stir molasses, brown sugar, and ginger into the melted butter. Arrange pears cut-side down over mixture.
- Sift flour, sugar, baking powder, and salt into a bowl. Add milk, 1/3 cup butter, and vanilla extract. Beat with an electric mixer until smooth, about 2 minutes. Beat in egg until combined, about 2 minutes. Pour batter over pears.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool in the pan for 5 minutes.
- Run a knife around the edge of the pan; place a plate on top of the cake and flip carefully.
Nutrition Facts
| Calories | 431 kcal |
| Carbohydrate | 68 g |
| Cholesterol | 66 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 10 g |
| Sodium | 402 mg |
| Sugars | 45 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
Too sweet! But soooo decadent. I subbed Hodgson mill whole wheat insta-bakefor the flour.
It turned out great- but I’d certainly use less molasses- it taste deliciously yummy!! I used fresh pears,,
Delicious. Personal notes: next time double the ginger, reduce molasses by half, reduce sugar to 2/3 cup, and use a larger pan.