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.
WARM PEAR AND WALNUT CAKE WITH LEMON CUSTARD SAUCE
Steps:
- Make sauce:
- Whisk sugar and egg yolks in medium bowl to blend. Bring half and half and lemon peel to simmer in heavy medium saucepan. Gradually whisk hot half and half mixture into yolk mixture. Return to saucepan. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain custard into bowl; discard solids. Whisk lemon juice and vanilla into custard. Chill until cold, about 3 hours. (Can be prepared 2 days ahead. Cover and keep refrigerated.)
- Make topping:
- Preheat oven to 350°F. Butter 9-inch-diameter cake pan with 2-inch-high sides. Stir sugar and water in heavy small saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until syrup turns deep amber, occasionally swirling pan and brushing down sides of pan with wet pastry brush, about 10 minutes. Pour caramel over bottom of prepared pan. Overlap pears atop caramel.
- Make cake:
- Mix flour, baking powder and salt in medium bowl. Using electric mixer, beat sugar and butter in large bowl until creamy. Add eggs and lemon peel; beat until light and fluffy. Combine milk and brandy in small bowl. Mix dry ingredients into batter alternately with milk mixture in 3 additions each. Stir in nuts.
- Pour batter atop pears in pan. Bake cake until golden on top and tester inserted into center comes out clean, about 1 hour. Cool in pan 5 minutes. Run small knife around edges of pan to loosen cake. Place platter over cake and invert onto platter. Let stand 1 minute. Remove pan. Serve cake warm with cold sauce.
PEAR AND WALNUT CAKE
Make and share this Pear and Walnut Cake recipe from Food.com.
Provided by Renee Ferraz
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Butter and flour a 9x13 inch baking pan.
- Sift first 5 ingredients into medium bowl.
- Using electric mixer, beat brown sugar, oil, eggs, sugar, water and vanilla in large bowl until very smooth.
- Blend in dry ingredients.
- Stir in pears and walnuts.
- Pour batter into prepared pan and bake about 55 mins.
Nutrition Facts : Calories 368.3, Fat 13.8, SaturatedFat 1.9, Cholesterol 52.9, Sodium 231.4, Carbohydrate 58.5, Fiber 3.2, Sugar 37.8, Protein 4.7
ROSEMARY-LEMON CUSTARD CAKES
My favorite dessert! Comes out cake-like on top and pudding-like on the bottom. Adapted from a recipe from Cooking Light Magazine.
Provided by echo echo
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Beat egg whites with a mixer on medium-high speed until foamy.
- Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating after each addition; beat until peaks form.
- In a separate bowl, beat 1/2 cup sugar with butter on medium speed approximately 5 minutes until well blended.
- Add flour through salt; beat well.
- Add yolks and milk; beat well.
- Stir 1/4 of egg whites into batter, then gently fold in the rest of egg white mixture.
- Spoon into 6 (6 oz) custard cups coated with nonstick cooking spray.
- Place cups in a shallow baking pan and add hot water around cups to a depth of 1 inch.
- Bake at 350° 45 min or until set.
- Remove cups from pan.
BRIE, PEAR AND WALNUT BRAID
Make and share this Brie, Pear and Walnut Braid recipe from Food.com.
Provided by Crystal
Categories Savory Pies
Time 1h10m
Yield 1 Braid, 8 serving(s)
Number Of Ingredients 11
Steps:
- Thaw puff pastry.
- Preheat oven to 450F.
- In a large, flat bottomed pan, heat oil and butter over medium heat. Add onion and sugar,stirring occasionally for 20 - 30 minutes or until caramelized and golden brown. Stir in walnuts and cranberries. Remove from heat and set aside.
- On a lightly floured surface, roll out pastry into 12" x 9" rectangle. Spread the mustard along the middle third of the pastry.
- Spoon onion mixture over the mustard. Top with brie and pear slices.
- Starting at the left top corner of the outside long edge of pastry, make diagonal cuts 1" apart, almost to the filling (like the left side of a V).
- Repeat on the right side in the opposite direction. Alternating strips from side to side, fold over filling to resemble a braid, brushing each strip with beaten egg to secure. Brush top with beaten egg.
- Transfer to parchment lined baking sheet. Bake in preheated oven for about 25 minutes, or until pastry is golden and pears are tender.
- Remove baking sheet from oven and let cool slightly. Cut into 8 pieces.
- May be made ahead up to 4 hours. Loosely cover with foil and set aside. Reheat in a 350F oven for 8-10 minutes and serve.
Nutrition Facts : Calories 299, Fat 21.5, SaturatedFat 6.6, Cholesterol 68.3, Sodium 197.8, Carbohydrate 19.9, Fiber 1.6, Sugar 3.7, Protein 7.6
PEAR AND WALNUT UPSIDE DOWN CAKE W/LEMON CUSTARD SAUCE
Steps:
- SAUCE: Whisk sugar and egg yolks in medium bowl to blend. Bring half and half and lemon peel to simmer in medium saucepan. Gradually whisk hot half and half mixture into yolk mixture. Return to saucepan. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain custard into bowl, discard solids. Whisk lemon juice and vanilla into custard. Chill until cold, about 3 hours. Butter 9-inch-diameter cake pan with 2" high sides. Cover bottom with topping. Overlap pears atop caramel. CAKE: Mix flour, baking powder and salt in medium bowl. Using electric mixer, beat sugar and butter in large bowl until creamy. Add eggs and lemon peel: beat until light and fluffy. Combine milk and brandy in small bowl. Mix dry ingredients into batter alternately with milk mixture in 3 additions each. Stir in nuts. Pour batter atop pears in pan. Bake cake until golden on top and tester inserted into center comes out clean, about 1 hour. Cool in pan 5 minutes. Run small knife around edges of pan to loosen cake. Place platter over cake and invert onto platter. Let stand 1 minute. Remove pan. Serve cake warm with cold sauce. Topping:Preheat oven for 350 degrees.
WALNUT CAKE WITH SAUTEED PEARS AND CINNAMON CREAM
An easy cake to make, this is lovely topped with spice-scented sautéed pears and sweetened cinnamon-spiced whipped cream.
Provided by Barbara Scott-Goodman
Yield Serves 6 to 8
Number Of Ingredients 18
Steps:
- Preheat the oven to 350°F. Lightly butter and flour a 9-inch round cake pan and tap out the excess flour.
- To prepare the cake, in a bowl, combine the flour, baking powder and salt and whisk 8 to 10 times until well mixed.
- Using an electric mixer set on medium-high speed, cream the butter and sugar. Add the egg yolks and beat until smooth. Add the dry ingredients in 3 or 4 batches, alternating with the milk and ending with the dry ingredients. Stir well and fold in the nuts and vanilla.
- Using an electric mixer set on medium-high speed, beat the egg whites until they hold stiff peaks. Fold the whites into the batter just until mixed. Spread the batter in the cake pan. Bake in the center oven rack for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Turn out onto a wire rack to cool.
- To prepare the pears, in a sauté pan or skillet, melt the butter over medium-high heat and cook the pears, stirring, for about 5 minutes, or just until softened. Sprinkle with the sugar. Add the cinnamon, nutmeg and lemon juice and mix well. Cover to keep warm.
- To make the cream, using an electric mixer set on medium-high speed, whip the cream and sugar until the cream is thick but not dry. Add the cinnamon and continue whipping until the cream is the desired consistency. Serve the cake topped with the pears and cream.
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