Brandied Fresh Pear Cake - WRIC Richmond News and Weather -

Brandied Fresh Pear Cake

Posted: Updated:

  • Jan's Recipes

  • Wednesday, May 22 2013 10:22 PM EDT2013-05-23 02:22:23 GMT
    FRESH FRUIT AND AVOCADO SALAD WITH TANGY HONEY LIME DRESSING 6 to 8 servings Tangy Honey Lime Dressing 1 to 2 firm ripe avocados, peeled, seed(s) removed, thinly sliced, and immediately coated
    FRESH FRUIT AND AVOCADO SALAD WITH TANGY HONEY LIME DRESSING 6 to 8 servings Tangy Honey Lime Dressing 1 to 2 firm ripe avocados, peeled, seed(s) removed, thinly sliced, and immediately coated

  • Wednesday, May 22 2013 10:20 PM EDT2013-05-23 02:20:18 GMT
    GRILLED CORN-ON-THE-COB WITH FRESH HERBED BUTTER 4 servings Nothing tastes better during the late spring and summer months than young tender fresh sweet corn -on-the-cob slathered with butter or
    GRILLED CORN-ON-THE-COB WITH FRESH HERBED BUTTER 4 servings Nothing tastes better during the late spring and summer months than young tender fresh sweet corn -on-the-cob slathered with butter or

  • Wednesday, May 22 2013 10:17 PM EDT2013-05-23 02:17:45 GMT
    GRILLED CHICKEN WITH A KICK 4 large or 6 to 8 small servings 2 garlic cloves, peeled and minced 1½ cups commercial tomato-base chili sauce ½ to ¾ cup cider or red wine vinegar, or 4 to 6 tablespoons
    GRILLED CHICKEN WITH A KICK 4 large or 6 to 8 small servings 2 garlic cloves, peeled and minced 1½ cups commercial tomato-base chili sauce ½ to ¾ cup cider or red wine vinegar, or 4 to 6 tablespoons
    •   

BRANDIED FRESH PEAR CAKE
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.