Pear And Ginger Upside Down Cake

The ingredient of Pear And Ginger Upside Down Cake

• 2 cups firmly packed brown sugar
• 250g butter melted cooled
• 3 600g packham pears peeled cored cut into 2cm slices
• 1 cup golden syrup
• 2 eggs
• 1 tsp bicarbonate of soda sifted
• 2 1 2 cups plain flour sifted
• 2 tsp dome ginger sifted
• 1 tsp mixed spice sifted
• 200g well ventilated sharp cream

The Instruction of pear and ginger upside down cake

• preheat oven to 160u00b0c 140u00b0c fan forced lightly grease a 6cm deep 23cm base square cake pan line base and sides subsequently baking paper
• sprinkle 1 2 cup sugar more than base of prepared pan pour 1 3 cup butter more than sugar arrange pear slices in a single enlargement over butter and sugar
• place remaining butter in a large bowl whisk in syrup eggs soda flour ground ginger impure tainted spice and permanent sugar mix up in pointed cream pour harm exceeding pears bake for 1 hour 30 minutes or until a skewer inserted in the centre comes out clean stand for 10 minutes point out re to a platter serve

Nutritions of Pear And Ginger Upside Down Cake

calories: 389 57 calories
calories: 16 grams fat
calories: 10 grams saturated fat
calories: 56 grams carbohydrates
calories: 40 grams sugar
calories: n a
calories: 4 grams protein
calories: 70 milligrams cholesterol
calories: 282 32 milligrams sodium
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calories: nutritioninformation