CANNED PEAR POUND CAKE RECIPE
Welcome this easy canned pear pound cake recipe to your life and enjoy each moment of its baking. The cake is packed full of fruit flavors that go perfectly with your morning or afternoon tea.
Provided by Irina
Categories Cakes
Time 1h15m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 395 degrees F/200 C.
- Drain pear halves on a paper towel to absorb the syrup. Cut them into small slices or cubes. Flour pear pieces and put aside.
- , place softened butter and sugar in a large bowl and mix with a hand whisk. Add eggs, one at a time, incorporating them into the mixture. Add heavy cream, canned pear syrup, cherry brandy essence, and flour mixed with baking powder and cornflour. Combine everything with the whisk. Add 1/3 of pear pieces to the batter and gently mix with a rubber spatula.
- Butter and flour a silicone loaf pan and pour the cake batter into the mold. Place the remaining pear pieces on top of the preparation.
- Bake the cake for 35 to 40 minutes or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool slightly in the pan before turning onto a wire rack to cool completely.
Nutrition Facts : Calories 220 calories, Sugar 13.8 g, Sodium 57 mg, Fat 10.5 g, SaturatedFat 6 g, Carbohydrate 29.7 g, Fiber 1.2 g, Protein 3.2 g, Cholesterol 68 mg
PEAR POUND CAKE
Steps:
- Preheat the oven to 350 degrees. Butter an 8 x 5inch loaf pan. In a mixing bowl, cream 6 tablespoons of the butter with the sugar and the vanilla until light and smooth. Sift together the flour, salt, baking powder, and nutmeg and toss together until evenly mixed. Add half of the flour mixture and the egg to the butter mixture and mix well. Add the rest of the flour mixture and the buttermilk, beating them in well. Fold in the pears and the pecans. Scoop the batter into the prepared pan and bake for about 45 minutes, or until the center is firm and golden and a skewer inserted into the center comes out clean. Cool on a rack for 10 minutes, then turn out of the pan and finish cooling. When cool, invert onto a serving plate and cut into slices.
PERKY PEAR POUND CAKE
Provided by Food Network
Categories dessert
Time 3h30m
Yield 12 to 16 servings
Number Of Ingredients 17
Steps:
- Grease and flour an 8-cup tube pan and set aside. Preheat oven to 325 degrees F.
- In the bowl of a mixer, cream butter and sugar together until fluffy. Add eggs, 1 at a time, until incorporated. Slowly stir in flour, being careful not to over-beat. Add pears, vanilla bean paste, candied ginger puree, and 1/4 cup pear brandy; mix well. Transfer to prepared pan and bake for 50 minutes to 1 hour, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes and then unmold onto a cooling rack. Cool completely. Douse with another 1/4 cup pear brandy then glaze with warmed pear preserves. Let pear glaze set. Pour Chocolate Glaze over. When set, remove cake from cooling rack and place it on a serving plate. Garnish with marzipan pears with candied ginger leaves, if desired.
- Heat sugar and corn syrup together in a small saucepan over medium-low heat until sugar is dissolved. Add chocolate and remove from heat. Stir in butter gradually, and then add confectioner's sugar. Cool slightly and pour over cake.
GRAPPA CAKE ( ITALIAN PEAR CAKE )
Posting this so I don't lose it again. Torta di pera con salsa di grappa. Took me forever to find it! A fantastic recipe for Italian pear cake, uses canned pears which all the best Italian pear cake recipes do.
Provided by kjshay
Categories Dessert
Time 1h10m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 19
Steps:
- Make pear cake: Preheat oven to 350 and lightly butter and flour an 8 1/2" springform pan, knocking out excess flour.
- In a bowl, whisk together flour, cinnamon and baking powder.
- In another bowl, with an electric mixer beat together butter and 1 1/4 cups sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in flour misture and milk alternately in batches, beginning and ending with flour mixture and beating until it is just combined after each addition. Stir in grappa.
- Peel and core pears; cut into 1/2" dice. Fold pears, raisins or prunes and pine nuts into batter. Pour batter into prepared pan and sprinkle top with remaining tablespoons sugar. Bake cake in middle of oven until a tester comes out with crumbs adhering to it, 45 - 50 minutes. Cool cake in pan on rack and remove side of pan.
- Make grappa sauce: In a bowl with an electric mixer beat together eggs, sugar and cinnamon until thick and pale. In a metal bowl set over a pan of barely simmering water, melt butter and stir in egg mixture. Cook sauce, stirring constantly, until it is thickened and registers 165F on a candy thermometer (c. 7 min). Remove bowl from pan; stir in cream and grappa. Serve cake with warm sauce.
Nutrition Facts : Calories 561.8, Fat 28.3, SaturatedFat 14.4, Cholesterol 163.8, Sodium 82.2, Carbohydrate 74.4, Fiber 3.7, Sugar 53.8, Protein 7
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
PEAR BUNDT CAKE
Next time you make cake from a mix, try my easy and delicious recipe. The pears and syrup add sweet flavor and prevent the cake from drying out. And since there's no oil added to the batter, this tender fall-perfect cake is surprisingly low in fat. -Veronica Ross, Columbia Heights, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 5
Steps:
- Drain pears, reserving the syrup; chop pears. Place pears and syrup in a large bowl; add the cake mix, egg whites and egg. Beat on low speed for 30 seconds. Beat on high for 4 minutes., Coat a 10-in. fluted tube pan with cooking spray and dust with flour. Add batter. , Bake at 350° until a toothpick inserted in the center comes out clean, 50-55 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.
Nutrition Facts : Calories 149 calories, Fat 3g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 232mg sodium, Carbohydrate 28g carbohydrate (16g sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
PEAR & GINGER LOAF CAKE
This makes a lovely teatime treat or pudding, served with cream and also works well with apple and cinnamon or damson and vanilla
Provided by Good Food team
Categories Dessert, Dinner
Time 2h15m
Yield Serves 8
Number Of Ingredients 11
Steps:
- Heat oven to 160C/140C fan/gas 3. Grease and line the base and sides of a 900g/2lb loaf tin with baking parchment, ensuring the parchment comes 2cm above the top of the tin. Beat the butter and sugars together until pale, then gradually stir in the eggs and vanilla extract. Fold the flour, baking powder and a pinch of salt into the mix, then quickly stir through the stem ginger and pears. Pour the mixture into the loaf tin, smooth the surface, then bake for 1 hr - 1 hr 10 mins or until a skewer inserted in the centre comes out clean. Allow to cool in the tin.
- To make the glaze, mix the syrup with 1 tsp water and the sugar. Poke the surface of the loaf all over with a skewer, then pour on the syrup. Serve warm with cream, or allow to cool completely.
Nutrition Facts : Calories 453 calories, Fat 23 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 43 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium
SOUR CREAM PEAR CAKE
Fresh pears are abounding, especially on my trees! Why not use some in a very moist fresh pear cake that everyone will love! I took this to a party last night and everyone was asking for the recipe as it was disappearing fast from the plate. Perfect as a coffee cake too!
Provided by rita
Time 1h20m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Generously butter a 9 inch Bundt or tube pan. Sprinkle cinnamon sugar into the pan, and tilt to coat the buttered surface. Shake out the excess.
- In a medium bowl, stir together the cake flour, baking powder, baking soda and salt. Set aside.
- In a separate bowl, cream together 3/4 cup of butter and white sugar until light and fluffy. Beat in the eggs, one at a time, mixing well after each. Stir in the vanilla and sour cream, mixing just until blended. Gradually stir in the flour mixture until fully incorporated. Fold in the chopped pears using a rubber spatula.
- In a small bowl, stir together the brown sugar, cinnamon, ginger and pecans. Spoon 1/3 of the batter into the prepared pan. Sprinkle with 1/3 of the pecan mixture. Repeat layers two more times, ending with the pecan mixture on top.
- Bake for 50 to 60 minutes in the preheated oven, until the top of the cake springs back when lightly pressed, or a knife inserted into the crown comes out clean. Cool the cake in the pan for 15 minutes, then run a knife around the outside edge of the cake. Carefully invert onto a cooling rack. If the cake won't come out of the pan, tap it firmly with a knife on the bottom and sides of the pan. Set aside to cool completely.
- When cool, transfer the cake to a serving plate using two spatulas. Drizzle with the caramel ice cream topping before serving.
Nutrition Facts : Calories 612.4 calories, Carbohydrate 88.6 g, Cholesterol 105.7 mg, Fat 26.7 g, Fiber 3.1 g, Protein 7.7 g, SaturatedFat 12.2 g, Sodium 443.8 mg, Sugar 40.4 g
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