6 tablespoons of butter or margarine
3/4 cup of all-purpose flour
1 can of pears in syrup, drained
1 3/4 cups of all-purpose flour
1 tablespoon of baking soda
1 teaspoon of ground cinnamon
3/4 teaspoon of ground ginger
1/3 cup of butter or margarine
1/3 cup of chopped pecans
1/2 cup of honey
1 egg, beaten
1 tablespoon of grated lemon zest
1/2 cup of warm water
6 tablespoons of butter or margarine
3/4 cup of all-purpose flour
1 can of pears in syrup, drained
1 3/4 cups of all-purpose flour
1 tablespoon of baking soda
1 teaspoon of ground cinnamon
3/4 teaspoon of ground ginger
1/3 cup of butter or margarine
1/3 cup of chopped pecans
1/2 cup of honey
1 egg, beaten
1 tablespoon of grated lemon zest
1/2 cup of warm water
Melt the butter or margarine in a 9-inch springform pan and add the flour, mixing well until it forms a smooth batter
Remove from heat
Add the pear syrup to the mixture and fold gently
Sift together the flour, baking soda, cinnamon, and ginger
In a large bowl, beat the butter or margarine with the flour until creamy
Add the honey, egg, and lemon zest, beating well after each addition
Gradually add the dry ingredients, beating well after each addition
Add the warm water and mix
Spread the batter carefully over the pears, covering completely
Bake in a moderate oven (170°F) for 40 minutes or until a toothpick inserted into the center comes out clean
Let cool for 5 minutes before removing from pan
Serve warm with whipped cream
