Pear-Cranberry Gingerbread Cake

• 3/4 cup butter, melted, divided
• 2/3 cup packed brown sugar, divided
• 3 medium pears, sliced
• 2 cups fresh or frozen cranberries, thawed
• 3/4 cup brewed chai tea
• 1/2 cup sugar
• 1/2 cup molasses
• 1 large egg
• 2 cups all-purpose flour
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg

1. Pour 1/4 cup melted butter into a 13x9-in. baking dish; sprinkle with 1/3 cup brown sugar. Arrange pears and cranberries in a single layer over brown sugar.
2. In a small bowl, beat the brewed tea, sugar, molasses, egg and remaining butter and brown sugar until well blended. Combine the remaining ingredients; gradually beat into tea mixture until blended.
3. Spoon over pears. Bake at 350u0b0 for 35-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm.

butter, brown sugar, cranberries, chai tea, sugar, molasses, egg, flour, ground ginger, ground cinnamon, salt, baking soda, ground cloves, ground nutmeg

Taken from www.tasteofhome.com/recipes/pear-cranberry-gingerbread-cake/ (may not work)