Directions:
- Preheat oven to 325°F. Butter 9x9x2-inch nonstick baking pan. Melt butter in medium saucepan over medium heat. Transfer 1/3 cup butter to small bowl. Whisk 1/2 cup sugar into remaining butter in saucepan until blended (mixture may be grainy). Spread butter-sugar mixture in prepared pan; slightly overlap enough pear slices to cover mixture. Dice enough remaining pear to yield 1 cup.
- Using electric mixer, beat molasses, reserved 1/3 cup butter, and 1/2 cup sugar in large bowl to blend. Beat in eggs, then preserves. Beat in flour and pumpkin pie spice; stir in diced pears. Spread batter over pears in pan. Bake until tester inserted into center comes out clean, about 1 hour 15 minutes. Cool 5 minutes. Invert cake onto platter; cool slightly. Serve warm or at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 335.96 Kcal (1407 kJ) | ||
| Calories from fat | 91.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.19g | 16% | |
|---|---|---|---|
| Cholesterol | 69.28mg | 23% | |
| Sodium | 309.34mg | 13% | |
| Potassium | 466.68mg | 10% | |
| Total Carbs | 60.12g | 20% | |
| Sugars | 42.15g | 169% | |
| Dietary Fiber | 0.83g | 3% | |
| Protein | 4.07g | 8% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 3mg | 16% | |
| Calcium | 151.6mg | 15% | |
| Amount Per 100 g | |||
| Calories | 315.15 Kcal (1319 kJ) | ||
| Calories from fat | 86.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.56g | 16% | |
|---|---|---|---|
| Cholesterol | 64.98mg | 23% | |
| Sodium | 290.18mg | 13% | |
| Potassium | 437.76mg | 10% | |
| Total Carbs | 56.39g | 20% | |
| Sugars | 39.54g | 169% | |
| Dietary Fiber | 0.78g | 3% | |
| Protein | 3.82g | 8% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 2.8mg | 16% | |
| Calcium | 142.2mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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