"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Old Maid Cake Recipe

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This recipe for Old Maid Cake, by , is from Mountain Mama Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cathy Leonard
Added: Wednesday, May 17, 2006


1 cup all-purpose flour
1/4 cup firmly packed brown sugar
1 tsp baking powder
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp ground cloves
1/2 cup low-fat buttermilk
1/4 cup egg substitute I used one whole egg
1/4 cup molasses
2 T. stick margarine, melted
2 T. stick margarine
1/3 cup firmly packed brown sugar
3 T. chopped walnuts
1 medium-large pears(about 1 pound)
Cinnamon sticks (optional)
Pear slices (optional)

Preheat oven to 375.

Combine first 8 ingredients in a bowl; stir well.

Combine buttermilk, egg substitute, molasses, and 2 tablespoons melted margarine in a bowl; stir well.

Add to flour mixture, stirring until smooth.

Melt 2 T. margarine in a 9-inch cast-iron skillet. Stir in 1/3 cup brown sugar; cook over medium heat 1 minute. Remove from heat; sprinkle with walnuts.

Peel and core pears. Cut each in half lengthwise. Cut each half into thin slices, cutting to, but not through, stem end. Fan pear halves; place, core sides up, on top of brown sugar mixture in skillet.

Pour batter over pears; bake at 375 for 35 minutes or until a wooden pick inserted in center comes out clean.

Let cool in pan 5 minutes on a wire rack. Loosen cake from sides of pan using a narrow metal spatula. Invert onto a cake plate.

Garnish with cinnamon sticks and pear slices, if desired.

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