50+ Friends Club Cookbook -- Cakes and Frostings -- Irish Spice Cake

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Irish Spice Cake

From the Kitchen of: Pepper
Source: United Distillers & Vintners NA

Caramel
1	cup	Baileys Original Irish Cream
2		ripe pears

To prepare caramel: Slowly simmer Baileys until it is reduced by half.
Allow to cool slightly and pour into bottom of tart band and set aside.
Peel and cut each pear lengthwise and into quarters. Cut each quarter into quarters again.
Assemble the slices o1f pears onto the bottom of the scalloped tin, positioning each sliced pear quarter into the "petal" of the tart band on top of the caramel.

Cake
1/4	cup	orange juice
1/2	cup	sour cream
2	tablespoons	Baileys Original Irish Cream
1-1/2	teaspoons	red wine vinegar
1/2	cup	butter
1/3	cup	granulated sugar
2		eggs (room temperature)
3/4	cup	molasses
2	cups	all-purpose flour
1-1/2	teaspoons	baking soda
1/4	teaspoon	salt
1	teaspoon	cinnamon
1/8	teaspoon	ground cloves
14	teaspoon	ground ginger

Preheat oven to 350°F.
Line the bottom of a 10-inch scalloped tart band by wrapping the bottom of the band with aluminum foil. Position the band on a flat baking sheet and set aside.
To make cake: Combine orange juice, sour cream, Baileys and vinegar and set aside. Cream butter and granulated sugar until light and fluffy.
Add one egg at a time, continually beating. Add molasses and beat until well mixed.
In separate bowl, sift together flour, baking soda, salt, cinnamon, cloves and ginger. Add dry ingredients and wet alternately, mixing well after each addition. Spoon batter carefully over pears, in order not to move the pears.
Bake at 350°F for 25-30 minutes or until cake springs back when pressed lightly in the center. Invert warm cake onto a 10-inch plate and remove foil and band.

Serves 7-8