Perky Pear Pound Cake
Serves: 6
Cecile Bahringer
1 January 1970
Based on User reviews:
41
Spice
50
Sweetness
53
Sourness
37
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
5 tbsps
Unsalted Butter1 cup
Sugar (confectioners')6
Eggs3.5 cups
Cake Flour (sifted)1 cup
Light Corn SyrupDirections:
1
Grease and flour an 8-cup tube pan and set aside
2
Preheat oven to 325 degrees F
3
In the bowl of a mixer, cream butter and sugar together until fluffy
4
Add eggs, 1 at a time, until incorporated
5
Slowly stir in flour, being careful not to over-beat
6
Add pears, vanilla bean paste, candied ginger puree, and 1/4 cup pear brandy; mix well
7
Transfer to prepared pan and bake for 50 minutes to 1 hour, or until a toothpick inserted in the center comes out clean
8
Cool in the pan for 10 minutes and then unmold onto a cooling rack
9
Cool completely
10
Douse with another 1/4 cup pear brandy then glaze with warmed pear preserves
11
Let pear glaze set
12
Pour Chocolate Glaze over
13
When set, remove cake from cooling rack and place it on a serving plate
14
Garnish with marzipan pears with candied ginger leaves, if desired
15
Heat sugar and corn syrup together in a small saucepan over medium-low heat until sugar is dissolved
16
Add chocolate and remove from heat
17
Stir in butter gradually, and then add confectioner's sugar
18
Cool slightly and pour over cake