RAISIN AND PEAR UPSIDE-DOWN GINGERBREAD CAKE
This is Betty Gilbert's recipe. Keep these ingredients on hand in the pantry for a throw-together, rustic dessert. It's always suitable for Christmas.
1/3 cup butter
3/4 cup firmly packed brown sugar
1 (29-ounce) can pear halves, drained and sliced
1/2 cup raisins
1/3 cup walnuts, coarsely chopped
12 maraschino cherries, halved
1 (14.5-ounce) package gingerbread cake mix
1 cup water
1 large egg
Melt butter in a 12-inch cast-iron skillet over low heat. Sprinkle evenly with brown sugar. Arrange pear slices over sugar, top with raisins, walnuts, and cherries. Stir together cake mix, water and egg until moistened; pour over pears. Bake at 350 degrees for 35 minutes or until a wooden pick inserted in center comes out clean. Invert immediately onto a serving platter. Cool before serving.
Makes: 8 to 10 servings.
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