PEAR PRESERVES CAKE
Three spiced layers with pecans and pear preserves, and decorated with caramel frosting.
Provided by NELL 2
Categories Desserts Cakes Spice Cake Recipes
Time 1h10m
Yield 16
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans. Sift together 2 1/2 cups flour, cinnamon, allspice and nutmeg; set aside. Toss pecans in 1/2 cup flour; set aside.
- In a large bowl, cream together 1 cup butter and 2 cups sugar until light and fluffy. Beat in the yolks one at a time. Dissolve baking soda in buttermilk. Beat in the flour mixture alternately with the buttermilk. Fold in the pecan mixture and the pear preserves.
- In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pan.
- Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
- Make Frosting: In a large saucepan, combine 3 cups sugar and milk. Cook over low heat, stirring frequently, until sugar is dissolved. Remove from heat and set aside. Place remaining 1 1/2 cup sugar in a cast iron skillet, cook over medium heat, stirring constantly, until sugar dissolves and becomes a golden syrup. Remove from heat and carefully stir in butter. Gradually pour syrup mixture into milk mixture in saucepan. Cook over medium heat, stirring constantly, until the mixture reaches soft ball stage (240 degrees F/ 115 degrees C). Remove from heat and beat at medium speed of electric mixture for about 5 minutes or until thick enough to spread. Spread immediately on cooled cake.
Nutrition Facts : Calories 720.6 calories, Carbohydrate 116.1 g, Cholesterol 119.8 mg, Fat 27.3 g, Fiber 1.6 g, Protein 6.6 g, SaturatedFat 14.1 g, Sodium 273.9 mg, Sugar 93.1 g
PEAR PRESERVES
This is a simple recipe and posted per recipe request. The recipe doesn't state if you should peel and core the pears before cooking them, I would definitely not skip this step, I think the pear peels would make some pretty gritty preserves.
Provided by Mirj2338
Categories Pears
Time 1h10m
Yield 60 serving(s)
Number Of Ingredients 4
Steps:
- Boil 2 cups sugar and 2 cups water together for 15 minutes.
- Add pears and sliced lemon and cook 15 minutes.
- Add remaining sugar and water and cook until pears are clear and transparent and syrup is thick.
- Pack into clean hot jars and seal at once.
Nutrition Facts : Calories 69.7, Sodium 0.9, Carbohydrate 18.2, Fiber 1, Sugar 16.3, Protein 0.1
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.
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.
GRANDMA'S PEAR PRESERVES
Grandma grew up in rural NC and always made these for the family. They are so good ... I hope you enjoy these as much as we have.
Provided by Bridget
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 45m
Yield 48
Number Of Ingredients 8
Steps:
- Sterilize jars and lids in boiling water for at least 10 minutes. Let simmer while making jam.
- In a large saucepan, combine pears, water, and lemon juice. Cover, and simmer for 10 minutes. Stir in pectin, and bring to a full boil. Stir in the white sugar, and continue boiling and stirring uncovered for 1 minute, until sugar is dissolved. Remove from heat, and stir in brown sugar, allspice, and nutmeg.
- Quickly fill jars to within 1/2 inch of the top. Wipe rims clean, and top with lids. Process jars in boiling water for 10 minutes to seal.
Nutrition Facts : Calories 150.6 calories, Carbohydrate 38.9 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.1 g, Sodium 0.9 mg, Sugar 37.6 g
PEAR-GINGERBREAD UPSIDE-DOWN CAKE
Categories Cake Fruit Ginger Dessert Bake Pear Fall Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F. Butter 9x9x2-inch nonstick baking pan. Melt butter in medium saucepan over medium heat. Transfer 1/3 cup butter to small bowl. Whisk 1/2 cup sugar into remaining butter in saucepan until blended (mixture may be grainy). Spread butter-sugar mixture in prepared pan; slightly overlap enough pear slices to cover mixture. Dice enough remaining pear to yield 1 cup.
- Using electric mixer, beat molasses, reserved 1/3 cup butter, and 1/2 cup sugar in large bowl to blend. Beat in eggs, then preserves. Beat in flour and pumpkin pie spice; stir in diced pears. Spread batter over pears in pan. Bake until tester inserted into center comes out clean, about 1 hour 15 minutes. Cool 5 minutes. Invert cake onto platter; cool slightly. Serve warm or at room temperature.
OLD-FASHIONED PEAR PRESERVES
These are old-fashioned preserves like grandma used to make, with silky pieces of fruit in a sweet, jelled syrup. Perfect for hot biscuits, morning toast, on top of rice pudding, or stirred into plain yogurt. Add ginger, nutmeg, and/or cardamom. They're also nice with orange or lemon peel. You can use any amount of pears up to four pounds. Greater amounts don't seem to work as well. The recipe takes three days, but most of that time is hands-off.
Provided by Cinnamon Turtle
Categories Pears
Time P3DT30m
Yield 6 pints
Number Of Ingredients 3
Steps:
- Day 1:.
- Peel and core pears. Slice or dice into pieces of desired size.
- Place pears in a large bowl and add an equal amount of sugar by weight (e.g. 4 lbs of pears = 4 lbs of sugar) Add juice of one lemon. Zest is optional, but adds a nice flavor. Stir gently to distribute sugar. Leave in refrigerator overnight. Stir several times to coat fruit with syrup.
- Day 2:.
- Place pears and syrup in a large pot. Bring to a boil, boil 10 minutes. Reduce heat to simmer and cook an additional 15-20 minutes until pears are translucent and candied. Turn off heat and leave pears in syrup overnight (no need to refrigerate). Place a clean dish towel under pot lid to prevent condensation.
- Day 3:.
- Remove pears from syrup, straining all syrup back into the pot. Bring syrup to a boil and cook to desired thickness (usually around 220 degrees). Test doneness by dropping syrup onto a frozen plate. It should gel almost immediately. When ready add pears back to syrup and remove from heat. Stir gently for approximately 10 minutes as preserves cool. This will keep the fruit distributed in the syrup and prevent it floating to the top of your jars.
- Place preserves in sterilized jars leaving 1/2 inch of head space. If packing hot jars, process in boiling water bath for 5 minutes. For cold jars, process 10 minutes.
- Leave jars undisturbed for 24 hours to cool and set. Enjoy!
PEAR PRESERVES
In the fall we would go to our farm and pick pears and apples. Then we'd build a campfire and roast hot dogs. Later we'd all get together and make big batches of these tasty preserves. -Tammy Watkins, Greentop, Missouri
Provided by Taste of Home
Time 2h10m
Yield 7 half-pints.
Number Of Ingredients 4
Steps:
- In a stockpot, combine pears, sugar, water and lemon juice; bring to a boil. Cook, uncovered, 1-1/2 to 2 hours or until mixture reaches a thick, spreadable consistency. , Remove from heat. Ladle hot mixture into seven hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 79 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 21g carbohydrate (18g sugars, Fiber 1g fiber), Protein 0 protein.
PEAR PRESERVES CAKE - # RECIPE - (3.3/5)
Provided by jann
Number Of Ingredients 13
Steps:
- Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add egg one at a time, beating until blended after each addition. Stir in vanilla. Combine flour and spices; add to creamed mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Mix on low speed until just blended after each addition. Fold in pear preserves and pecans. Pour batter into greased and floured 10-inch (16 cup) tube pan. Bake at 325° for 1 hour 10 minutes, or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pan, and let cake cool completely.
More about "pear preserves cake food"
CRUMB CAKE WITH PEAR PRESERVES RECIPE - STACY AMBLE | …
From foodandwine.com
Servings 8-10Total Time 1 hr 30 mins
- Preheat the oven to 350° and butter a 9-inch square metal baking pan. In a medium bowl, mix the brown sugar with the flour, cinnamon and salt. Add the 4 tablespoons of diced butter and, using your fingers, pinch it into the dry ingredients until evenly moistened, then press the mixture into clumps. Refrigerate the streusel until chilled, about 15 minutes.
- In a medium bowl, whisk the flour with the baking powder, cinnamon and salt. In a large bowl, using an electric mixer, beat the butter with the granulated sugar at medium speed until fluffy, 2 minutes. Beat in the eggs 1 at a time. Scrape down the side of the bowl, then beat in the dry ingredients and milk in 3 alternating batches, starting and ending with the dry ingredients, until just incorporated.
PEAR PRESERVES CAKE RECIPE | MYRECIPES
From myrecipes.com
- Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add egg yolks; beat well.
- Dissolve soda in buttermilk; stir well. Combine 2 1/2 cups flour and spices; add to creamed mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Mix well after each addition.
- Dredge pecans in remaining 1/2 cup flour; fold pecans and pear preserves into batter. Beat egg whites (at room temperature) until stiff peaks form; gently fold into batter.
- Pour batter into 3 waxed paper - lined and heavily greased 9 - inch round cake pans. Bake at 350° for 35 to 40 minutes, or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove layers from pans, and let cake cool completely.
EASY PEAR PRESERVES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PEAR PRESERVE CAKE - RECIPE | COOKS.COM
From cooks.com
HOMEMADE PEAR PRESERVES - TEENIE CAKES™
From teeniecakes.com
FRINKFOOD - PEAR PRESERVES CAKE
From frinkfood.com
PEAR PRESERVES RECIPE - SOUTHERN LIVING
From southernliving.com
CRUMB CAKE WITH PEAR PRESERVES — FOOD & WINE | PEAR ...
From pinterest.com
SPICED PEAR PRESERVES RECIPE - THE SPRUCE EATS
From thespruceeats.com
PEAR PRESERVES RECIPE BY MICROWAVERINA | IFOOD.TV
From ifood.tv
PEAR PRESERVES CAKE - CRECIPE.COM
From crecipe.com
PEAR TOMATO PRESERVES RECIPE: HOW TO MAKE IT - FOOD NEWS
From foodnewsnews.com
PEAR PRESERVES CAKE PHOTOS
From crecipe.com
SALTING FOOD PRESERVATION - RECIPES | COOKS.COM
From cooks.com
OUR BEST PEAR DESSERT RECIPES | FOOD & WINE
From foodandwine.com
PEAR PRESERVES RECIPE PAULA DEEN - HOME ALQU
From home.alquilercastilloshinchables.info
PEAR - FOOD PRESERVATION
From conservaciondealimentos.com
MAKE PEAR PRESERVES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PEAR - SOUTHERN LIVING
From southernliving.com
BEST CAKE BOOK: PEAR PRESERVES CAKE
From bestcakebook.blogspot.com
HOW TO MAKE OLD TIMEY PEAR PRESERVES - BLIND PIG AND THE ACORN
From blindpigandtheacorn.com
IFOOD.TV
From ifood.tv
KIEFFER PEAR PRESERVES RECIPE | PBS FOOD
From pbs.org
PEAR PRESERVES RECIPE - COOK.ME RECIPES
From cook.me
GINGER-PEAR PRESERVES RECIPE - FOOD NEWS
From foodnewsnews.com
PEAR PRESERVES RECIPE PAULA DEEN | BESTO BLOG
From bestonlinecollegesdegrees.com
FLOURLESS ALMOND CAKE WITH PEAR PRESERVES - TEATIME MAGAZINE
From teatimemagazine.com
PEAR CAKE RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
UPDATE ON PRESERVED PEARS (AND OTHER FRUIT) WITH PEELS ON ...
From pinterest.ca
WORLD BEST DIABETIC FOOD RECIPES : PEAR PRESERVES CAKE
From worldbestrecipesdiabetic.blogspot.com
HONEY-PEAR PRESERVES WITH GINGER RECIPE - FOOD.COM ...
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love