Gingerbread Cake
From the kitchen of Amy Day
My FAVORITE fall recipe just hit me like a bolt of lightning. Look up a gingerbread cake recipe and make it according to directions, except replace the water with the juice from canned or jarred pears. At the bottom of a bundt pan (which will become the top when the cake is inverted), place a small amout of butter (too much will make the cake fall apart), sprinkle brown sugar and cinnamon, and line the entire top with a thin layer of canned/jarred pears. Pour in the gingerbread cake and bake. Serve with fresh whipped cream, not too sweet. It's amazing!!
Subscribe to:
Post Comments (Atom)
Posts
No comments:
Post a Comment