1 1/2 c. flour
1 tsp. ground ginger
1 tsp. ground cinnamon
1/8 tsp. ground cloves
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 (2 1/2 oz.) jars baby food pureed pears (replaces 1/2 c. shortening)
1 tsp. peeled and grated ginger root
1/4 c. brown sugar, packed
1 egg, beaten
1/2 c. dark molasses
1/2 c. boiling water

Sift together flour, ground ginger, cinnamon, cloves, baking powder, baking soda and salt into mixing bowl. Stir to blend. Add pureed pears, ginger root, brown sugar, egg, molasses and water. Stir just until blended.

Pour into 8-inch round baking pan sprayed with non-stick vegetable spray. Bake at 350 degrees 25 to 30 minutes. Cool 5 minutes in pan. Remove cake from pan and cool to warm on wire rack. Makes 6 servings.