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 & 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
FRESH PEAR CAKE
When pears are in season, I love to make this family favorite. It's moist and keeps well, and makes a wonderful dessert as well as a breakfast or brunch cake.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, beat eggs on medium speed. Gradually add sugar and oil; beat thoroughly. Combine the flour, cinnamon, salt and baking soda; add to egg mixture and mix well. Stir in pears and vanilla. (The batter will be stiff.) , Spoon into a greased and floured 10-in. tube pan. Bake for 60-65 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan 10 minutes before inverting onto a serving plate. , In a small bowl, combine the confectioners' sugar and milk; beat until smooth. Drizzle over warm cake. Cool completely.
Nutrition Facts : Calories 424 calories, Fat 22g fat (3g saturated fat), Cholesterol 40mg cholesterol, Sodium 240mg sodium, Carbohydrate 55g carbohydrate (35g sugars, Fiber 1g fiber), Protein 4g protein.
FRESH PEAR CAKE
This is the recipe that I like to use with the fresh pears that I get from my trees in late August. It's also lower in fat and cholesterol than most regular cakes.
Provided by Barbara
Categories Desserts Cakes Spice Cake Recipes
Yield 12
Number Of Ingredients 11
Steps:
- Combine the pears and the sugar and let stand for one hour.
- Preheat oven to 325 degrees F (165 degrees C). Spray a 10 inch bundt pan with non-stick cooking spray.
- Slightly beat the egg whites and combine them with the oil, chopped pecans and pear mixture.
- Stir the flour, salt, baking soda, nutmeg, cinnamon and cloves. Stir in the pear mixture. Pour batter into the prepared bundt pan.
- Bake at 325 degrees F (165 degrees C) for 1 hour and 10 minutes. Remove from oven ant let cool on a wire rack for 10 minutes before removing form pan.
Nutrition Facts : Calories 454.9 calories, Carbohydrate 67.3 g, Fat 19.5 g, Fiber 3.6 g, Protein 5.5 g, SaturatedFat 1.6 g, Sodium 371 mg, Sugar 39.3 g
PEAR CRUMB CAKE
When it comes to crumb cake, the cake itself is often an afterthought, with all the attention going to the moist brown-sugar crumbles on top. Not so here. This recipe, based on a sour cream pound cake, has a velvety texture and buttery flavor that's good enough to stand on its own. Of course, the thick pile of large crumbs only sweetens the deal, as does the juicy layer of honey and lemon-spiked pears in between the cake and crumbs. You can bake this cake a day or two ahead; keep it loosely wrapped at room temperature (the refrigerator will make the crumbs soggy). And if you don't like pears, feel free to substitute about a cup of any gently cooked fruit you do like - apples, fuyu persimmon, pineapple, blueberries, grapes, even leftover cranberry sauce - will all work nicely.
Provided by Melissa Clark
Categories breakfast, snack, cakes, dessert
Time 3h30m
Yield 8 to 12 servings
Number Of Ingredients 23
Steps:
- Heat oven to 350 degrees. Butter a 9-inch cake pan; line with parchment paper and butter the paper.
- In a skillet, melt butter and honey. Add pears, lemons juice, nutmeg, zest and salt and sauté until the pears are just tender, 5 to 7 minutes. Cool.
- For the topping, whisk together flour, sugars, spices and salt in a bowl. Pour in the melted butter and stir until crumbs form.
- Whisk together sour cream, eggs and vanilla. In the bowl of a standing mixer fitted with the paddle attachment, mix flour, sugar, baking soda, baking powder and salt. Add softened butter and beat for 10 seconds to combine. Beat in egg mixture, continuing to beat until very smooth.
- Pour batter into pan and top with the pear slices, spreading them out evenly (if there is liquid in the pan with the pears, don't add it). Use your fingers to squeeze together large crumbs from the topping and scatter evenly on top of pears.
- Bake for 50 to 65 minutes, until the cake is set and the center springs back when very gently pressed with a finger. A cake tester may come out with crumbs attached, but it shouldn't be wet. Transfer cake to a wire rack and cool completely, at least 2 hours before serving. Cake can be made a day ahead.
PEAR UPSIDE-DOWN CAKE
Introduced in the 1930s, when cast-iron skillets were more commonly found in kitchens than baking pans, the upside-down, or skillet, cake has survived eras of modernization to remain a beloved dessert. Today, Martha puts a seasonal twist on this old-fashioned favorite, eschewing the classic pineapple for sweet and juicy Bartlett pears-large, bell-shaped fruits with smooth, yellow-green skin.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 1 ten-and-a-half-inch cake
Number Of Ingredients 12
Steps:
- Make the topping: Melt butter in the bottom of a 10 1/2-inch cast-iron skillet over low heat. Add brown sugar, stirring until dissolved. Swirl to coat the bottom; remove from heat, and cool. Cut pears into 1/4-inch-thick wedges, and arrange them in a circular pattern over the brown-sugar mixture to cover completely; set aside.
- Make the batter: Preheat the oven to 350 degrees. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 2 minutes. Add vanilla extract; beat to combine. Add egg yolks, one at a time, beating to combine.
- Alternating with the milk, gradually add the flour mixture to the butter mixture, and mix, on low speed, just until the flour is incorporated.
- In a large bowl, beat reserved egg whites and the cream of tartar with a hand mixer until stiff but not dry. Using a rubber spatula, fold egg whites into the batter. Transfer to skillet. Using an offset spatula, spread the batter evenly, being careful not to disturb the pears.
- Bake until well browned on top and a cake tester inserted into the center comes out clean, about 45 minutes. Run a knife around inside of pan, and immediately invert the cake onto a serving dish. Serve warm or at room temperature.
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
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.
BROWN SUGAR PEAR POUND CAKE
Source: Better Homes and Gardens **Note: For Pear Sauce you will need 1 - 500 mg vitamin C tablet (to prevent browning).
Provided by Mom2Rose
Categories Breakfast
Time 1h25m
Yield 12 pieces, 12 serving(s)
Number Of Ingredients 18
Steps:
- Butter a 10-inch fluted tube pan.
- Coat lightly with flour, shaking out excess; set pan aside.
- In a medium bowl stir together flour, baking powder, and salt; set aside.
- In a very large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
- Add brown sugar and vanilla; beat on high speed until mixture is smooth and light, about 3 minutes.
- Add eggs, 1 at a time, beating just until combined.
- Alternately add milk and the 1/4 cup brandy to flour mixture, beating just until combined after each addition and stopping occasionally to scrape the bowl.
- Fold in pears and orange peel.
- Pour batter into prepared pan, spreading evenly.
- Bake in a 350 degree F oven about 1 hour 10 minutes or until golden brown and a long wooden skewer inserted near the center comes out clean.
- Cool cake in pan on a wire rack for 10 minutes.
- For glaze, combine granulated sugar and the 1/3 cup brandy in a small saucepan.
- Cook and stir over medium heat until mixture just boils and sugar is dissolved.
- Remove cake from pan and place on wire rack.
- Place a piece of waxed paper under the wire rack.
- With a pastry brush, brush the warm glaze over the entire surface of the cake.
- Cool cake completely.
- Serve with Pear Sauce.
- To make Pear Sauce: In a medium saucepan combine pears, lemon juice, pear nectar, sugar, and vitamin C tablet.
- Bring to boiling over medium heat; reduce heat.
- Simmer, covered, about 15 minutes or until pears are soft.
- If mixture seems dry and in danger of scorching, add a bit more nectar to pan.
- Remove from heat.
- Cool slightly.
- Puree mixture in a food processor or blender; strain through a fine-mesh sieve.
- Stir in vanilla.
- Taste sauce and adjust sugar if necessary.
- Cool and refrigerate in an airtight container for up to 72 hours.
- Makes about 2 cups.
- Make-Ahead Tip: Store cooled cake tightly wrapped at room temperature up to 2 days.
Nutrition Facts : Calories 720, Fat 26.1, SaturatedFat 15.6, Cholesterol 151.3, Sodium 366.1, Carbohydrate 109, Fiber 4.2, Sugar 72.9, Protein 7.5
ROASTED-PEAR POUNDCAKE WITH CHOCOLATE SAUCE
Provided by Molly O'Neill
Categories dessert
Time 1h25m
Yield Eight to ten servings
Number Of Ingredients 11
Steps:
- For the cake, preheat oven to 400 degrees. Place the pear slices on a baking sheet and roast until tender, about 10 minutes. Meanwhile, butter and flour a 10-inch tube pan. Place the pears in a food processor and puree until smooth. Set aside. Reduce the oven temperature to 350 degrees. Cream the butter and sugar with an electric mixer until light and fluffy. Add the eggs one at a time, mixing until very light; batter will appear curdled at this point. Mix in the vanilla and the pear puree.
- Sift together the flour, salt and baking powder. Mix the dry ingredients into the batter just until combined. Scrape the batter into the prepared pan and bake until the top springs back when touched in the center, about 1 hour. Place on a rack to cool. Turn the cake out of the pan and reinvert onto a cake plate.
- To make the sauce, place the chocolate in a double boiler over barely simmering water, stirring occasionally until melted. Whisk in the cream and brandy. If making the sauce in advance, rewarm before serving. To serve, place a slice of cake on a plate and spoon the chocolate sauce beside it.
Nutrition Facts : @context http, Calories 777, UnsaturatedFat 12 grams, Carbohydrate 112 grams, Fat 35 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 21 grams, Sodium 382 milligrams, Sugar 67 grams, TransFat 1 gram
FRESH PEAR CAKE
Make and share this Fresh Pear Cake recipe from Food.com.
Provided by Recipe Junkie
Categories Dessert
Time 1h35m
Yield 20-24 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 317.1, Fat 17.3, SaturatedFat 2.4, Cholesterol 31.7, Sodium 280.3, Carbohydrate 38.5, Fiber 1.4, Sugar 22.6, Protein 3
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