BRANDY GLAZED PEAR CAKE

Posted by admin in Recipes on January 7, 2011 | one response

Lets face it, pears are elegant. No matter what you do with them, whether you eat them raw, poach, or bake them, you always feel that they are luxurious. This lovely cake will close out your holiday meal with just that feeling, luxurious taste. Serve a glass of champagne along with it and you will have created a memorable meal. Bon Appetit! And from my loved ones to yours, HAPPY NEW YEAR! It has been a wonderful experience spending this year with you.

Serves 12

Cake:
8 dried pear halves, finely chopped
3 to 4 Bartlett or Anjou pears, peeled cored, and chopped
¼ cup pear brandy
2/3 cup (1 stick and 2 2/3 tablespoons) unsalted butter at room temperature
¾ cup dark brown sugar, firmly packed
4 large eggs
2/3 cup honey
2½ cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground allspice
½ teaspoon ground cloves
1 teaspoon grated orange zest

Glaze:
1½ cups powered sugar, sifted
1 tablespoon pear brandy
2 teaspoons fresh orange juice

1. Combine dried pears, fresh pears, and brandy in a jar. Stir and cover tightly. Let rest at room temperature several hours or overnight.

2. Preheat oven to 350 degrees. Lightly grease a Bundt pan.

3. In a mixer, cream butter and brown sugar. Add eggs one at a time, beating after each addition. Add honey. Mix well. In a separate bowl, sift flour, salt, soda, cinnamon, allspice, and cloves. Stir in orange zest. And flour mixture to the butter mixture. Blend well. Stir in pears. Pour batter into prepared pan.

4. Bake 45 minutes to 1 hour, or until top springs back when lightly touched. Cool in pan about 45 minutes, remove carefully to a wire rack.

5. Mix sugar, brandy, and orange juice. When cake has cooled completely, drizzle glaze over top.

One Response to “BRANDY GLAZED PEAR CAKE”

  1. Good Cooking with Stockton Briggle: November Edition- Stockton Briggle says:
    January 7, 2011 at 6:20 pm

    [...] BRANDY GLAZED PEAR CAKE BRUSSEL SPROUTS WITH GARLIC, PECANS AND BASIL CREAMY CARROT PARSNIP SOUP MUSHROOM LEEK SOUP ORANGE WILD RICE WITH PINE NUTS, CURRANTS AND APPLES SCALOPPINE OF CHICKEN WITH GRAPEFRUIT AND PINK PEPPERCORNS SMOKED SALMON CHEESECAKE [...]

    Reply

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