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    Pear: Caramel-Glazed Pear Cake

    Source of Recipe

    Southern Living - Sept. 2002

    Recipe Introduction

    Very ripe pears make this cake ultra-moist.

    List of Ingredients

    4 ripe Bartlett pears, peeled and diced (about 3 cups)
    1 tablespoon sugar
    3 large eggs
    2 cups sugar
    1 1/4 cups vegetable oil
    3 cups all-purpose flour
    1 teaspoon salt
    1 teaspoon baking soda
    1 1/2 cups pecans, coarsely chopped
    2 teaspoons vanilla extract
    Caramel Glaze (recipe below)


    Toss together pears and 1 tablespoon sugar; let stand 5 minutes.

    Beat eggs, 2 cups sugar, and oil at medium speed with an electric mixer until blended.

    Combine flour, salt, and baking soda, and add to egg mixture, beating at low speed until blended. Fold in pears, chopped pecans, and vanilla extract. Pour batter into a greased and floured 10-inch Bundt pan.

    Bake at 350 for 1 hour or until a wooden pick inserted in center of cake comes out clean. Remove from pan, and drizzle Caramel Glaze over warm cake.

    SERVES 12

    ---Caramel Glaze---

    1 cup brown sugar
    1/2 cup butter
    1/4 cup evaporated milk

    Stir together brown sugar, butter, and evaporated milk in a small saucepan over medium heat; bring to a boil, and cook, stirring constantly, 2 1/2 minutes or until sugar dissolves.

    YIELD 1 1/2 Cups




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