Pear walnut cake
1 servings
Ingredients
| Quantity | 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 |
| Substituted) | ||
| 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 |
Directions
BROILED MAPLE TOPPING
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.
Cupcakes
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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