Prep 15 mins
Cook 1 hr 10 mins
Source: Better Homes and Gardens **Note: For Pear Sauce you will need 1 - 500 mg vitamin C tablet (to prevent browning).
- 3 1⁄2 cups flour
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 1⁄2 cups butter, softened
- 3 cups light brown sugar, packed
- 1 tablespoon vanilla
- 5 eggs
- 3⁄4 cup milk
- 1⁄4 cup brandy or 1⁄4 cup pear brandy or 1⁄4 cup pear liqueur or 1⁄4 cup orange juice
- 2 1⁄4 cups firm ripe pears, peeled, cored, and cut into 1/4-inch pieces
- 2 -3 teaspoons orange peel, finely shredded
- 1⁄3 cup granulated sugar
- 1⁄3 cup brandy or 1⁄3 cup pear brandy or 1⁄3 cup pear liqueur or 1⁄3 cup orange juice
- 4 large bartlett pears, peeled, cored, and thinly sliced
- 1 1⁄2 teaspoons lemon juice
- 1⁄3 cup pear nectar or 1⁄3 cup pear juice
- 1⁄4 cup sugar
- 1⁄4 teaspoon vanilla
- Butter a 10-inch fluted tube pan.
- Coat lightly with flour, shaking out excess; set pan aside.
- In a medium bowl stir together flour, baking powder, and salt; set aside.
- In a very large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
- Add brown sugar and vanilla; beat on high speed until mixture is smooth and light, about 3 minutes.
- Add eggs, 1 at a time, beating just until combined.
- Alternately add milk and the 1/4 cup brandy to flour mixture, beating just until combined after each addition and stopping occasionally to scrape the bowl.
- Fold in pears and orange peel.
- Pour batter into prepared pan, spreading evenly.
- Bake in a 350 degree F oven about 1 hour 10 minutes or until golden brown and a long wooden skewer inserted near the center comes out clean.
- Cool cake in pan on a wire rack for 10 minutes.
- For glaze, combine granulated sugar and the 1/3 cup brandy in a small saucepan.
- Cook and stir over medium heat until mixture just boils and sugar is dissolved.
- Remove cake from pan and place on wire rack.
- Place a piece of waxed paper under the wire rack.
- With a pastry brush, brush the warm glaze over the entire surface of the cake.
- Cool cake completely.
- Serve with Pear Sauce.
- To make Pear Sauce: In a medium saucepan combine pears, lemon juice, pear nectar, sugar, and vitamin C tablet.
- Bring to boiling over medium heat; reduce heat.
- Simmer, covered, about 15 minutes or until pears are soft.
- If mixture seems dry and in danger of scorching, add a bit more nectar to pan.
- Remove from heat.
- Cool slightly.
- Puree mixture in a food processor or blender; strain through a fine-mesh sieve.
- Stir in vanilla.
- Taste sauce and adjust sugar if necessary.
- Cool and refrigerate in an airtight container for up to 72 hours.
- Makes about 2 cups.
- Make-Ahead Tip: Store cooled cake tightly wrapped at room temperature up to 2 days.