Spicy Pear Cake With Bourbon Glaze Food

PEAR SPICED BUNDT CAKE

Steps:

• Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening or cooking spray; light flour.
• Peel, core and chop 2 of the pears; place in blender. Cover; puree until smooth. Measure 1/2 cup of the puree. Reserve remaining puree for another use.
• In small bowl, stir together flour, baking soda, salt and pumpkin pie spice. Set aside.
• In large bowl, beat 1/2 cup pear puree, the oil and granulated sugar with electric mixer on medium speed until combined. Add eggs one at a time, scraping down sides of bowl between each addition. Beat in vanilla. Add flour mixture; beat just until combined.
• Peel, core and chop remaining 3 pears. Fold chopped pears into cake batter. Pour into pan.
• Bake about 1 hour or until toothpick inserted in center comes out clean. Cool cake in pan 15 minutes. Place cooling rack upside down over pan; turn rack and pan over. Remove pan. Cool completely, about 45 minutes.
• To make icing, in 2-quart saucepan, cook butter, brown sugar, salt and cream over medium heat until mixture comes to a boil. Boil 1 minute. Remove from heat; let stand 5 to 10 minutes. With whisk, beat in powdered sugar until smooth. Immediately pour over cooled cake.

SPICED PEAR CAKE WITH CARAMEL GLAZE

Steps:

• 1. Stir dry spices into cake mix. Peel and chop pears. Set aside.
• 2. Preheat oven to 350, and spray cake pan generously with Baker's Joy.
• 3. Add pear paste, ginger paste, oil, water and eggs to mix. Beat until combined. Gently stir in pears.
• 4. Pour batter into cake pan, and bake according to directions on box. I used a Bundt pan so approximately 38-44 minutes or until toothpick inserted comes out clean. Cool on wire rack for 30 minutes before inverting onto serving platter.
• 5. Make your glaze: Melt butter, brown sugar, and milk in saucepan, whisking constantly until it begins to boil. Remove from heat and cool 10 minutes.
• 6. Add sugar and vanilla. Whisk vigorously until combined. Pour over cake. Enjoy!

PEAR-SPICE BUNDT CAKE

Steps:

• In a saucepan, spread granulated sugar in an even layer. Cook over medium-high heat, without stirring, until sugar around edge of pan melts and begins to turn golden, 3 to 4 minutes. Using a wooden spoon, slowly stir until all sugar has melted and mixture is translucent and golden.
• Add pear chunks to caramel, and stir to coat. Cook, covered, over low heat until very soft, 6 to 8 minutes, swirling pan occasionally. Using a potato masher, mash pears until they are broken down but still slightly chunky. Continue cooking, uncovered, 5 minutes more, stirring frequently. Remove from heat; let cool completely.
• Preheat oven to 350 degrees. Butter and flour a 10-inch (12-cup capacity) Bundt pan, tapping out excess. In a medium bowl, sift together flour, baking powder, salt, cinnamon, cardamom, ginger, baking soda, pepper, and nutmeg; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter, brown sugar, and honey on medium-high speed until light and fluffy, 3 to 4 minutes, scraping down sides of bowl as needed. Add eggs, one at a time, beating until combined after each addition. With mixer on the lowest speed, add flour mixture in two batches, alternating with milk and beginning and ending with flour. Add reserved pear sauce and mix to combine, about 1 minute, scraping down sides of bowl as needed. Do not overmix.
• Spoon batter into prepared pan and smooth with a small offset spatula. Bake, rotating pan halfway through, until cake is a deep golden brown and a cake tester inserted in center comes out clean, 35 to 40 minutes. Transfer pan to a wire rack to cool slightly. Invert cake onto a wire rack set over a piece of parchment paper and allow to cool 10 minutes. Once cool, pour the glaze over the top, letting some drip down the sides. Alternatively, dust with confectioners' sugar. Garnish with pear chips, if using.

FABULOUSLY SWEET PEAR CAKE

Steps:

• Peel and slice pears thin. Mix sliced pears with white sugar, brown sugar, and nuts and let sit for one hour. After sitting puree pear mixture in a blender.
• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 13x9 inch pan.
• By hand stir in until just blended; the flour, salt, and baking soda. Add dry ingredients to pear mixture and add oil, vanilla and eggs. Pour batter into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes.

PEAR SNACKING CAKE WITH BROWN BUTTER GLAZE

Steps:

• Prepare the cake: Heat oven to 350 degrees. Grease a 9-by-2-inch square or 9-inch-round pan and line bottom with parchment paper.
• Using an electric mixer, beat butter until light and fluffy. Add sugars, baking powder, salt, vanilla, nutmeg, cloves and baking soda and beat for 1 minute. Beat in eggs, one at a time.
• With the mixer on low, beat in half the pears, and then beat in the flour until smooth. Beat in remaining pears, then the oats, beating until well incorporated. Beat in nuts.
• Spread batter in the prepared pan and bake until the top springs back when lightly pressed in the center of the cake, 40 to 50 minutes. Transfer to a wire rack to cool completely.
• Prepare the glaze: In a small saucepan, melt butter, then let it simmer until the foam on top falls to the bottom of the pot and turns brown, about 3 minutes. It will smell nutty and rich when it's ready.
• Whisk in brown sugar until it dissolves. Whisk in confectioners' sugar, cream, vanilla and salt until you've got a thick glaze with the texture of hot fudge sauce. Spread this over the cooled cake. Let the glaze set for at least 2 hours before serving.

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.

PEAR WALNUT SPICE CAKE

Steps:

• Heat the oven to 350 degrees F.
• Place the raisins in a bowl and toss them with 2 tablespoons of the flour until lightly coated (this will prevent them from sinking in the cake batter during baking).
• To make the cake: Beat the eggs and sugar in a mixer fitted with a whisk attachment (or using a hand mixer) until fluffy. With the mixer running, slowly pour in the vanilla and the oil. In a separate bowl, mix together the flour, salt, baking soda, cinnamon, cloves, and allspice. Mix into the egg mixture. Mix in the pears and nuts, then stir in the raisins by hand, distributing them evenly in the batter. Spoon into a 10-inch tube pan and bake about 45 to 60 minutes, until springy and dry in the center. Let cool in the pan on a wire rack, then turn it out. Freeze until ready to use or just wrap and store for up to 2 days.
• To make the glaze: Stir the maple syrup and sugar together in a bowl. Glaze the cooled cake by spooning the glaze around the tops of the cakes and letting it drip down the sides.