A good pear means fall has arrived. And even though spring was late, and summer short, there’s something so lovely about fall and pears that it doesn’t matter. But do pears just taste good? Nope. Pears are said to be a natural laxative because they have a high insoluble fiber content. They’re said to be helpful when dealing with arthritis and gout, and chronic gall bladder disorders. Molasses is good for building red blood cells, and is rich in minerals. (Remember it’s blackstrap molasses you want, not the Barbados.) Ginger not only promotes good digestion, strengthens circulation and warms extremities, but helps alleviate nausea. This cake and a good cuppa oughta do ya. Or top with Julie’s caramel ice cream, Butterworks organic heavy cream whipped to soft peaks with a splash of vanilla. Add more ginger if you like. Heaven.

Serves 10-12

4 c organic whole wheat pastry flour	1 c blackstrap molasses
2 c Sucanat or Rapadura (unrefined orangic sugars)	1 c olive or macadamia nut oil
2 tb ginger powder	4 large eggs
1 tb cinnamon	1 c milk, soy or rice milk
1 tsp sea salt	1 tb organic lemon juice
1 tb baking soda	4 organic pears (any kind), peeled, diced

Preheat oven to 350 degrees. Grease 9x13 pan. I like to use a mixture of half liquid lecithin and half olive oil. Or spray with Spectrum Naturals non-stick cooking spray.

In a large mixing bowl, combine dry ingredients. In a second bowl, mix wet ingredients. Pour wet into dry and stir just until combined. Don’t overmix. Fold in pears.

Spoon batter into pan and bake for 35-45 minutes, or until knife inserted in center of cake comes out clean.

Cool. Cut into 12 large pieces and serve. If you want a topping and Julie’s ice cream or Butterworks whipped cream won’t do it for you, make your favorite frosting. You could also just serve this gingerbread cake with sliced fresh pears on the side.