Pear Preserves Cake
Serves: 2
Terry Wiza
1 January 1970
Based on User reviews:
49
Spice
63
Sweetness
43
Sourness
46
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
3 cup
Butter (softened)1.5 cups
White Sugar1 cup
Buttermilk1 tsp
Baking Soda1 cup
All-Purpose Flour1 tsp
Ground Cinnamon1 tsp
Ground Allspice1 tsp
Ground Nutmeg1 cup
Pecan (chopped)1.5 cups
MilkDirections:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Grease and flour 3 (9 inch) pans
3
Sift together 2 1/2 cups flour, cinnamon, allspice and nutmeg; set aside
4
Toss pecans in 1/2 cup flour; set aside
5
In a large bowl, cream together 1 cup butter and 2 cups sugar until light and fluffy
6
Beat in the yolks one at a time
7
Dissolve baking soda in buttermilk
8
Beat in the flour mixture alternately with the buttermilk
9
Fold in the pecan mixture and the pear preserves
10
In a large glass or metal mixing bowl, beat egg whites until stiff peaks form
11
Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain
12
Pour batter into prepared pan
13
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean
14
Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely
15
Make Frosting: In a large saucepan, combine 3 cups sugar and milk
16
Cook over low heat, stirring frequently, until sugar is dissolved
17
Remove from heat and set aside
18
Place remaining 1 1/2 cup sugar in a cast iron skillet, cook over medium heat, stirring constantly, until sugar dissolves and becomes a golden syrup
19
Remove from heat and carefully stir in butter
20
Gradually pour syrup mixture into milk mixture in saucepan
21
Cook over medium heat, stirring constantly, until the mixture reaches soft ball stage (240 degrees F/ 115 degrees C)
22
Remove from heat and beat at medium speed of electric mixture for about 5 minutes or until thick enough to spread
23
Spread immediately on cooled cake