1/4 c. butter, melted
3/4 c. light brown sugar, divided
1 c. chopped walnuts
2 1/2 c. mincemeat (see pear recipe)
2 1/2 c. all-purpose flour, sifted
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground cloves
1/4 tsp. ground nutmeg
1/2 c. solid vegetable shortening
1 c. sugar
2 lg. eggs
1 tsp. vanilla
1 1/4 c. buttermilk

Preheat oven to 350 degrees. Pour butter into 9x13 inch baking pan and tilt to cover bottom. Scatter 1/4 cup of brown sugar and walnuts over butter. Spread mincemeat over nuts and set pan aside.

Sift the flour and remaining 1/2 cup brown sugar together into a large bowl. Add baking powder and soda, salt and spices and blend thoroughly.

In another bowl, beat the shortening and sugar together until light and creamy; beat in eggs one at a time and vanilla. Set mixer at low speed; mix in dry ingredients, alternating with buttermilk. Pour over mincemeat and bake for 40 minutes until done.

Remove from oven and immediately loosen sides of cake. Invert onto large tray or platter but leave pan in place for 5 minutes before carefully lifting off. May be served warm (with sweetened whipped cream) or cool.