WARM PEAR GINGER SPICE CAKE YIELD: 9 X 13 PAN

SCHMEAR:
.375 LBS BROWN SUGAR
1 1/2 OZ BUTTER
1 OZ HONEY


MIX TOGETHER ALL INGREDIENTS UNTIL SMOOTH. SMEAR ON BOTTOM OF SPRAYED OR LINED HOTEL PAN. LINE WITH 2 LBS OF THICKLY SLICED PEARS.



CAKE:
1 CUPS PLUS 3 TBSP OIL
1 CUP PLUS 3 TBSP SUGAR
1 CUP PLUS 3 TBSP CUPS MOLASSES
.4 CUPS WHOLE EGGS
1 LB AP FLOUR
1 TSP SALT
1 TBSP PLUS ½ TSP GINGER
2 ½ TBSP CINNAMON
¼ TSP CLOVE
1 CUP PLUS 3 TBSP BOILING WATER
1 CUP PLUS 3 TBSP BAKING SODA


COMBINE OIL, SUGAR, AND MOLASSES UNTIL SMOOTH. ADD EGGS A LITTLE AT A TIME, BLENDING UNTIL SMOOTH AND CONSISTENT. TOAST SPICES, AND SIFT WITH FLOUR AND SALT. ADD TO EGG MIXTURE. POUR BOILING WATER OVER BAKING SODA, THEN COMBINE WITH PREVIOUSLY BLENDED BATTER JUST UNTIL SMOOTH. DO NOT OVER MIX. POUR OVER PEARS, AND SPREAD EVENLY.



STREUSEL TOPPING
5 OZ AP FLOUR
2 OZ OATS
5 1/3 OZ BROWN SUGAR
5 1/3 OZ BUTTER, COLD CUBED
½ TSP ORANGE ZEST
1 1/3 OZ SLICED ALMONDS
PINCH SALT


RUB ZEST WITH SUGAR. COMBINE FLOUR, OATS, SALT AND SUGAR MIXTURE. ADD COLD BUTTER AND MIX WIH PADDLE UNTIL CRUMBLY. PUSH THROUGH SCREEN AND KEEP REFRIGERATED.


BAKE AT 350 FOR 50-60 MINUTES OR UNTIL DONE. HALFWAY THROUGH BAKING SPRINKLE STREUSEL ON TOP OF CAKE AND FINISH BAKING.

SERVE WARM WITH CARAMEL SAUCE OR BANANAS FOSTER SAUCE, AND WHIPPED CREAM.