Pear walnut cake

Yield: 1 servings

Measure Ingredient
2 Fresh USA Bartlett pears; cored
1 cup Packed brown sugar
½ cup Shortening
1 Egg
1 teaspoon Vanilla
2 cups Flour
1 teaspoon Ground cinnamon
1 teaspoon Ground nutmeg
½ teaspoon Salt
½ teaspoon Baking soda
½ cup Milk
½ cup Chopped walnuts; (pecans may be
¼ cup Butter or margarine
½ cup Packed brown sugar
2 tablespoons Milk
2 tablespoons Maple flavored syrup
1 cup Flaked coconut
½ cup Chopped nuts


Finely chop pears to equal 1½ cups. Cream sugar and shortening until light and fluffy. Add eggs and vanilla; beat until mixture is well blended.

Combine flour, spices, salt and baking soda; add to mixture alternately with milk. Stir in chopped pears and nuts. Turn into greased (or spray with a non-stick product) 12x8x2-inch baking pan. Bake at 350° F for 30 to 35 minutes or until wooden pick inserted near center comes out clean. Spread Broiled Maple Topping over warm cake. Broil 2 to 3 minutes (watching carefuly) or until bubbly.

Broiled Maple Topping: Melt butter or margarine in small saucepan. Remove from heat. Stir in sugar, milk, maple flavored syrup, coconut, chopped nuts.

Makes about 1 ½ cups.


For cupcakes, prepare same cake batter. Fill paper baking cups ⅔ full.

Bake at 350° F for 30 minutes. Cool. Frost with Caramel Frosting. Top each with walnut or pecan half if desired.

Makes 18 cupcakes.

Caramel Frosting

Melt ¼ cup butter or margarine in small saucepan. Add ½ cup packed brown sugar and 2 tablespoons milk. Bring to boil; cook and stir 1 minute or until slightly thickened. Cool. Beat in 1 ⅔ cups sifted powder, until of spreading consistency.

Makes about 1 cup.

Quantity: Makes 8 to 10 servings.

Always be sure to use ripe pears.

Per serving: 4091 Calories (kcal); 201g Total Fat; (43% calories from fat); 49g Protein; 539g Carbohydrate; 332mg Cholesterol; 2436mg Sodium Food Exchanges: 13 ½ Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 38 ½ Fat; 21 ½ Other Carbohydrates Recipe by:

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