Aunt Josephines Fresh Pear Cake Food

AUNT JOSEPHINE'S FRESH PEAR CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch fluted tube pan (such as a Bundt®) with cooking spray; dust lightly with flour.
• Mix flour, baking soda, sea salt, allspice, cinnamon, and cloves together in a bowl.
• Beat sugar and grapeseed oil together in a separate bowl until creamy; stir in eggs. Stir flour mixture into sugar mixture; add pears. Blend batter with an electric mixer until thickened, about 3 minutes. Fold pecans into the batter and mix by hand until batter is well blended, about 2 more minutes. Pour batter into prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 50 to 60 minutes. Loosen cake from pan by gently running the edge of a knife between cake and pan; let cool in pan for 20 minutes. Place a cake plate upside-down atop cake and flip pan to turn cake onto plate.

PEAR CAKE

Steps:

• Cream sugar and oil; add eggs and vanilla; beat well.
• Add flour and cinnamon with a spoon.
• Add pears and nuts.
• Pour in a greased bundt pan and bake 1-1/2 hours at 325 degrees Fahrenheit.
• Icing:
• Place powdered sugar in a bowl. Add pear juice and enough hot water to make a thin consistency to pour over cake.
• Allow cake to cool.

FRESH PEAR CAKE

Steps:

• Place pears and sugar in a medium bowl. Let stand for 20 minutes.
• Add all dry ingredients, eggs, and vegetable oil, to the pear mixture.
• Add vanilla and chopped nuts.
• Beat thorougly until mixed.
• Bake at 350 degrees Fahrenheit for 1 hour in a greased and floured bundt or tube pan.

FRESH PEAR CAKE W/ COMPOTE

Steps:

• Preheat oven to 350 degrees F.
• Butter a bundt pan and dust well with flour.
• Puree pears in a food processor.
• In a small bowl mix the pureed pears, vanilla, lemon juice, cinnamon, and ground ginger.
• Set aside.
• Heat the milk and butter in a small saucepan until butter is melted.
• Sift flour and baking powder.
• With an electric mixer (med-high), beat the eggs and brown sugar for 5 minutes, until well creamed.
• Slowly add milk and melted butter mixture.
• Add the pear mixture and applesauce.
• Add the flour and baking powder, beating until just combined.
• Pour the batter into bundt pan.
• Bake for about 55 to 60 minutes, until a toothpick inserted into the center comes out clean.
• Serve with a dollop of sweetened whipped cream or warm fruit compote.

FRESH PEAR CAKE

Steps:

• Preheat oven to 350.
• Grease and flour a 10" bundt pan.
• Sift sugar, flour, baking soda, salt, cinnamon, cloves, and allspice together in large bowl.
• Add oil, eggs, vanilla and pears.
• Mix well.
• Pour mixture into prepared pan and bake for 1 and 1/4 hours or until done.

AUNT JOSEPHINE'S FRESH PEAR CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch fluted tube pan (such as a Bundt®) with cooking spray; dust lightly with flour.
• Mix flour, baking soda, sea salt, allspice, cinnamon, and cloves together in a bowl.
• Beat sugar and grapeseed oil together in a separate bowl until creamy; stir in eggs. Stir flour mixture into sugar mixture; add pears. Blend batter with an electric mixer until thickened, about 3 minutes. Fold pecans into the batter and mix by hand until batter is well blended, about 2 more minutes. Pour batter into prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 50 to 60 minutes. Loosen cake from pan by gently running the edge of a knife between cake and pan; let cool in pan for 20 minutes. Place a cake plate upside-down atop cake and flip pan to turn cake onto plate.