Pear upside down spice cake with caramel
- Preheat the oven to 350°F (180°C).Grease a round, 23 cm (9 inch), 1.5 litre mould. In a small bowl, mix the melted butter and brown sugar. Spread the mixture on the bottom of the greased mould. Place the pear slices side-by-side on top of the brown sugar mixture, making a circle that covers the entire bottom of the mould. Set aside.
- In a bowl, mix the butter and brown sugar using an electric mixer. Add the eggs and beat until pale and light. Incorporate the apple sauce and molasses, then mix until smooth.
- In another bowl, mix the flour, baking powder, baking soda, ginger, cinnamon, cloves and salt. Little by little, add the dry ingredients to the molasses mixture, mixing until smooth. Pour over the pears. Bake 60 minutes or until a toothpick inserted in the centre comes out clean. Let cool 10 minutes. Turn upside down on a serving dish. Serve with warm caramel.
- While the cake is cooking, prepare the caramel. Melt the butter and brown sugar in a saucepan. Add the corn syrup and simmer 5 to 10 minutes without boiling. Remove from heat and very slowly stir in the Eagle Brand milk and water. Add the vanilla. Place in jars and set aside.