CARAMEL-GLAZED PEAR CAKE
Bake this caramel-glazed pear cake as a fitting dessert to end a fall meal.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 12
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening; lightly flour. In medium bowl, gently toss pears and 1 tablespoon granulated sugar; let stand 5 minutes.
- Meanwhile, in another bowl, mix flour, baking soda and salt. In large bowl, beat eggs, 2 cups of the granulated sugar, the oil and 2 teaspoons of the vanilla with electric mixer on medium speed until blended. Gradually add flour mixture, beating on low speed until blended. Fold in pears and pecans. Pour batter into pan.
- Bake 1 hour or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan to cooling rack.
- In 1-quart heavy saucepan, heat butter, brown sugar, remaining 1/4 cup granulated sugar and the whipping cream to boiling over high heat, stirring constantly; boil 1 minute without stirring. Remove from heat; stir in remaining 1 teaspoon vanilla. Cool until slightly thickened. Drizzle glaze over warm cake. Let stand until set.
Nutrition Facts : Calories 650, Carbohydrate 73 g, Fat 5 1/2, Fiber 3 g, Protein 6 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 360 mg
CARAMEL-GLAZED PEAR CAKE
Make and share this Caramel-Glazed Pear Cake recipe from Food.com.
Provided by Juenessa
Categories Dessert
Time 1h28m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- To make cake:.
- Toss together pears and 1 tablespoon sugar; let stand 5 minutes.
- Beat eggs, 2 cups sugar, and oil at medium speed with an electric mixer until blended.
- Combine flour, salt, and baking soda, and add to egg mixture, beating at low speed until blended.
- Fold in pears, chopped pecans, and vanilla extract.
- Pour batter into a greased and floured 10-inch Bundt pan.
- Bake at 350° for 1 hour or until a wooden pick inserted in center of cake comes out clean.
- Remove from pan, and drizzle Caramel Glaze over warm cake.
- To make the glaze:.
- Stir together brown sugar, butter, and evaporated milk in a small saucepan over medium heat; bring to a boil, and cook, stirring constantly, 2 1/2 minutes or until sugar dissolves.
Nutrition Facts : Calories 740.5, Fat 42.1, SaturatedFat 9.3, Cholesterol 68.4, Sodium 396.3, Carbohydrate 88, Fiber 4, Sugar 58.7, Protein 6.7
GLAZED PEAR AND PECAN CAKE
Categories Cake Mixer Egg Fruit Nut Dessert Bake Pear Pecan Fall Winter Family Reunion Potluck Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 12 to 14
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Butter 13x9-inch baking pan. Dust pan with flour. Using electric mixer, beat 2 cups sugar with eggs, oil and vinegar in large bowl at high speed until very thick, about 4 minutes. Combine dry ingredients in medium bowl. Reserve 1/4 cup dry ingredients; mix remaining dry ingredients into egg mixture. Toss pears, pecans and dried pears with reserved dry ingredients to coat. Mix into batter. Transfer batter to prepared pan. Bake until tester inserted into center of cake comes out clean, about 1 hour.
- Meanwhile, combine remaining 2 cup sugar, pear nectar and whipping cream in heavy small saucepan. Stir over high heat until sugar dissolves. Boil until thick, about 20 minutes. Spoon 1/2 cup glaze over hot cake. Let cool completely. (Can be prepared 1 day ahead. Cover cake and let stand at room temperature. Cover remaining glaze and chill.)
- Rewarm glaze in heavy small saucepan over low heat. Cut cake into squares. Spoon glaze over and serve.
SPICY PEAR CAKE WITH BOURBON GLAZE
From the California Pear website - found this while looking for a totally unrelated one & it sounded intriguing. If you make it before I do, be sure and leave a review.
Provided by SusieQusie
Categories Dessert
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350ºF.
- Spray a 10-inch bundt pan with non-stick spray and set aside.
- In a medium bowl, beat together sugar and butter until light.
- Add eggs, bourbon, and vanilla; beat until fluffy.
- Add flour, baking soda, allspice, cinnamon, and salt, and beat until all ingredients are combined.
- Stir in pears and pecans.
- Pour batter into prepared pan and bake for 1 hour, or until tester inserted into the center comes out clean.
- Let cool slightly and turn pan over, releasing cake onto a plate.
- **For Bourbon Glaze:
- Melt butter in a small saucepan.
- Add brown sugar, cook and stir for one minute.
- Whisk in remaining ingredients until smooth and bring to a boil; remove from heat.
- Place slices of cake on dessert plates and drizzle with hot glaze.
Nutrition Facts : Calories 476.5, Fat 19, SaturatedFat 8.9, Cholesterol 75.2, Sodium 290.7, Carbohydrate 68.7, Fiber 2.3, Sugar 49.8, Protein 4.3
GLAZED PEARS
Make and share this Glazed Pears recipe from Food.com.
Provided by Sharon123
Categories Dessert
Time 30m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- In a large bowl, mix the lemon juice with 2 cups of water.
- Core the pears, slice them lengthwise into wedges, then chop into bite size pieces. Place the pears into the lemon water as your work, to prevent them from turning brown.
- Drain pears and pat dry with paper towels.
- In a large skillet, melt butter. Add the pears and cook over medium heat until the juices are released, about 10 minutes, stirring occasionally. Sprinkle the sugar over the pears, and keep cooking until the juices are absorbed, and the pears are glazed. Watch carefully so as not to burn the pears.
- Sprinkle pears with lemon juice and cook just a little longer. Taste and adjust with more lemon, if needed. Enjoy!
PECAN CAKE WITH PRALINE GLAZE
Make and share this Pecan Cake With Praline Glaze recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 2h15m
Yield 1 ten-inch cake
Number Of Ingredients 16
Steps:
- In a bowl, combine raisins and bourbon; stir well; cover and refrigerate at least 1 hour.
- In a mixing bowl, cream the butter; gradually add sugar, beating well.
- Add eggs, one at a time, beating well after each addition.
- In another mixing bowl, combine flour, and next 3 ingredeints; add dry mixture to creamed mixture alternately with buttermilk, beginning and ending with flour mixture.
- Mix well after each addition; fold in pecans and raisin mixture.
- Pour batter into a greased/floured 10-inch tube pan.
- Bake in a 325° oven for 1 hour and 30 minutes or until pick comes out clean.
- Cool in pan 10 minutes; remove to a wire rack.
- To make glaze: combine first 4 glaze ingredients to a saucepan.
- Cook over low heat, stirring constantly until mixture reaches soft ball stage (234°).
- Remove from heat and stir in pecans; immediately drizzle over cake.
Nutrition Facts : Calories 9356.9, Fat 477.5, SaturatedFat 186.7, Cholesterol 1758.9, Sodium 3325.2, Carbohydrate 1137.1, Fiber 42.7, Sugar 767.7, Protein 114.3
PEAR CAKE WITH CARAMEL GLAZE
Make and share this Pear Cake With Caramel Glaze recipe from Food.com.
Provided by Bayhill
Categories Dessert
Time 1h20m
Yield 1 cake
Number Of Ingredients 17
Steps:
- Preheat oven to 375ºF. Grease and flour a 12-cup Bundt pan; set aside.
- In a large bowl, combine vegetable oil, granulated sugar, and beaten eggs; beat at medium speed of an electric mixer until well blended. Stir in vanilla.
- In a medium bowl, combine flours, baking powder, baking soda, and allspice; stir well.
- Add flour mixture to the sugar mixture alternately with the chopped pear, beating at medium speed until blended. Stir in chopped pecans.
- Pour batter into prepared Bundt pan. Bake for 55 minutes or until a wooden pick inserted into center of cake comes out clean.
- Let cool in pan 10 minutes; remove from pan, and let cool completely on a wire rack.
- Spoon Caramel Glaze over cake.
- Caramel Glaze:.
- In a small saucepan, melt butter over medium heat; add brown sugar. Cook, stirring constantly, until sugar melts. Remove from heat. Add milk, stirring constantly.
- Add powdered sugar, vanilla, and salt; beat at medium speed of an electric mixer until smooth.
Nutrition Facts : Calories 6785.7, Fat 363.5, SaturatedFat 70.2, Cholesterol 760.8, Sodium 2731.8, Carbohydrate 853, Fiber 46, Sugar 577, Protein 68.2
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