Pear Carrot Cake

• 2 1/2 c. flour
• 1/2 c. sugar
• 1 1/4 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/2 tsp. salt
• 1 tsp. baking soda
• 1/2 c. butter or margarine, softened
• 1 pear, cored and chopped
• 1 c. shredded carrot
• 1/2 c. raisins
• 2/3 c. molasses
• 1 c. water
• sweetened whipped cream (optional)

1. Combine flour, sugar, cinnamon, ginger, salt and soda; cut in butter until crumbly.
2. Stir in pear, carrot and raisins.
3. Combine molasses and water; add to flour mixture mixing just to blend. Pour into greased 9-inch square baking pan.
4. Bake at 350u0b0 for 40 to 50 minutes or until wooden toothpick comes out clean.
5. Makes 9 servings.
6. Can be frozen for up to six weeks.

flour, sugar, ground cinnamon, ground ginger, salt, baking soda, butter, pear, carrot, raisins, molasses, water, whipped cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=479853 (may not work)