Brown Sugar Pear Pound Cake

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READY IN: 1hr 25mins
SERVES: 12
YIELD: 12 pieces
UNITS: US

INGREDIENTS

Nutrition
  • Pound Cake
  • 3 12
    cups flour
  • 1 12
    teaspoons baking powder
  • 12
    teaspoon salt
  • 1 12
    cups butter, softened
  • 3
    cups light brown sugar, packed
  • 1
    tablespoon vanilla
  • 34
    cup milk
  • 14
    1/4 cup pear liqueur or 1/4 cup orange juice
  • 2 14
    cups firm ripe pears, peeled, cored, and cut into 1/4-inch pieces
  • 2 -3
    teaspoons orange peel, finely shredded
  • 13
    1/3 cup pear liqueur or 1/3 cup orange juice
  • Pear Sauce
  • 4
    large bartlett pears, peeled, cored, and thinly sliced
  • 1 12
    teaspoons lemon juice
  • 13
    cup pear nectar or 1/3 cup pear juice
  • 14
    cup sugar
  • 14
    teaspoon vanilla
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DIRECTIONS

  • 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.
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