1 1/2 cups flour 1 teaspoon ground ginger 1 teaspoon ground cinnamon 1/8 teaspoon ground cloves 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2 (2 1/2 ounce) jars baby food pureed pears (replaces 1/2 cup shortening) 1 teaspoon peeled and grated ginger root 1/4 cup brown sugar, packed 1 egg, beaten 1/2 cup dark molasses 1/2 cup boiling water Sift together flour, ground ginger, cinnamon, clvoes, baking powder, baking soda and salt into mixing bowl. Stir to blend. Add pureed pears, ginger root, brown sugar, egg, molasses and water. Stir just until blended. Pour into 8-inch round baking pan sprayed with non-stick vegetable spray. Bake at 350 degrees [Fahrenheit] 25 to 30 minutes. Cool 5 minutes in pan. Remove cake from pan and cool to warm on wire rack. Makes 6 servings. Gingerbread with pears in place of shortening: Each serving contains about: 227 calories; 255 mg sodium; 35 mg cholesterol; 1 grams fat; 50 grams carbohydrates; 4 grams protein; .03 grams fiber; 5?? calories from fat. Compare to Gingerbread made with shortening, no pears: Each serving contains about: 365 calories; 255 mg sodium; 35 mg cholesterol; 18 grams fat; 47 grams carbohydrates; 4 grams protein; .03 grams fiber; 45?? calories from fat.