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Pear Cake with Caramel Topping
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1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs, beaten
1 tsp. vanilla
2-1/2 cups flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
1/4 tsp. ginger
1/2 cup rerserved pear syrup
1-16 oz. can pears, chopped up
Cream together butter and sugars until light. Blend in eggs and vanilla. Sift together all dry ingredients and add to the butter mixture alternately with pear syrup.
Stir in pears and pour into greased and lightly floured 13 by 9 inch pan. Bake for 25-30 minutes at 375 degrees.
Spread topping on warm cake.
CARAMEL TOPPING:
1/4 cup brown sugar
1 tbl. butter
2 tbl. pear syrup
1/2 cup powdered sugar
Bring sugar, butter, and pear syrup to a boil, beat in powdered sugar.
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