Brandied Fresh Pear Cake - 8NEWS - WRIC | News Where You Live

Brandied Fresh Pear Cake

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one 10-inch diameter tube cake 


  • 3 cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups sugar or the equivalent of 2 cups sugar in granulated sugar substitute
  • 1½ cups cooking oil (corn, canola, or safflower oil)
  • 1/3 cup brandy
  • 1 teaspoon vanilla extract
  • 3 jumbo eggs or the equivalent of 3 jumbo eggs in egg substitute, IE, Egg Beaters (see note)
  • 3 cups chopped peeled firm ripe pears (about 1½ to 2 pounds)
  • 1½ cups chopped English walnuts or pecans
  • Hot Buttered Brandy Sauce


Sift together the first 3 ingredients.  In a large bowl, combine sugar, oil, brandy, and vanilla, bearing at high speed of an electric mixer for 2 to 3 minutes.  Add eggs, one at a time, beating well after each addition.  Stir in dry ingredients.  Fold in chopped pears and nuts, mixing well.  Evenly spoon into a greased 10-inch tube pan.  Bake in a preheated moderate oven (350 degrees F.) for 70 to 75 minutes or until a cake tester inserted into the middle of the cake comes out clean.  Allow cake to cool in pan for 20 minutes, then turn out, top-side-up, onto a sheet of aluminum foil; brings sides of foil up around cake.  Pour Hot Buttered Brandy Sauce over cake, allowing sauce to drizzle down the sides of the cake.   Allow cake to cool completely.  To serve, cut cake into thin wedges. 

Note: May use 3 medium-size eggs; add 1 egg yolk or egg white.

Note: may use a 10-inch diameter bundt pan, if desired.  After baking and cooling, turn cake down-side-up before drizzling Brandy Sauce over cake. 

Hot Buttered Brandy Sauce:

  • ½ cup butter or margarine
  • 1 cup sugar or the equivalent of 1 cup sugar in granulated sugar substitute
  • 1/3 cup brandy


In a small heavy saucepan, melt butter over low heat.  Add sugar and brandy, mixing well.  Bring mixture to a boil over moderate heat; reduce heat and simmer for 2 to 3 minutes.

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