Spicy Pear Cake With Bourbon Glaze Recipes

SPICY PEAR CAKE WITH BOURBON GLAZE

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.

SPICED RUM AND PEAR CAKE

Steps:

• Preheat oven to 350°. In a small heavy saucepan, heat rum over medium heat. Bring to a boil; cook until liquid is reduced by half, 8-10 minutes. Remove from heat; cool., Beat sugar, eggs, oil, vanilla and cooled rum until slightly thickened, about 5 minutes. Sift together the next 5 ingredients; gradually beat into rum mixture. Stir in pears, walnuts and raisins. Transfer batter to a greased and floured 13x9-in. baking pan., Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool cake in pan on rack. , For glaze, mix confectioners' sugar and rum; spread over cake. Cut into squares.

SWEET POTATOES & PEARS WITH BOURBON GLAZE

Steps:

• Heat oven to 400°F.
• Butter a 13x9x2" glass baking dish.
• Stir butter, cane syrup, pear nectar, vanilla, Bourbon and orange juice in a small saucepan over medium-low heat until the butter melts. Increase heat and boil until the mixture is slightly reduced, about 5 minutes.
• Remove from heat, then whisk in the cinnamon, nutmeg and salt.
• Arrange 1/3 of the sweet potato slices in baking dish. Top with half of the pear slices, then 1/3 of the sweet potato slices. Arrange the remaining slices of sweet potato and pear on top, alternating sweet potato and pear slices, overlapping slightly. Sprinkle lightly with salt, then pour the cane syrup mixture over. Cover dish tightly with aluminum foil.
• Bake until the sweet potatoes are nearly tender, about an hour. Uncover and bake until sweet potatoes are completely tender, check with a toothpick or knife point to make sure the sweet potatoes are completely tender.
• Recipe can be made 1 day ahead. Cool, cover with foil and refrigerate. Reheat covered in a 350°F oven for about 30 minutes; spoon the syrup over the sweet potatoes and pears and serve hot.

BOURBON GLAZE

Steps:

• Melt butter in a skillet over medium-high heat; stir in brown sugar, sugar, and vanilla.
• Cook, stirring constantly, 1 minute. Remove skillet from heat, and stir in bourbon.
• Carefully ignite the fumes just above liquid mixture with a long match or long multipurpose lighter. Let stand until flames disappear.

PEAR CAKE WITH CARAMEL GLAZE

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.