1. In two layers, pour sugar over pears in large mixing bowl and let stand for 30 min. minimum. (Use longer times for less ripened fruit). Sprinkle lemon juice evenly over the top (enhances flavor).
2. Separate yolks and egg whites to beat separately until yolks are creamy, and whites are frothy. Then beat eggs mixtures and oil together. (This process makes the cake come out somewhat fluffier)
3. Combine and blend dry ingredients in a medium mixing bowl, then sift through a flat sieve into a large mixing bowl. Then fold in the egg/oil mixture blend well by hand mixing until smooth.
4. Preheat oven to 350°F, and prepare cake mold (Teflon coated with no center hole will release better) with baker's spray release (don't use shortening and flour, it is unreliable).
5. Add sugar/pear mixture to the batter, along with the vanilla & ½ cup nuts and mix well. Pour in pan, bake 65-70 minutes at 350°F (on convection—if you have it—to cook more evenly from all sides of the cake form). The goal is to make the outside of the cake form a light crust to produce a better experience releasing from the form. If this crust doesn’t form the cake will not come out in one piece.
6. Let cool for 35 minutes or more before releasing. While cooling, lightly dust the serving dish base with powdered sugar (to keep the cake from sticking).
7. To aid release, drape a hot wetted dish towel over the bunt pan to reheat the metal for a minute or so. It also helps to place the serving dish on the still inverted pan, and then flip over together to release as the cake will still not be completely firmed up.
8. Release from pan onto serving dish and glaze while cooled down but still a little warm.
1. Combine & heat first 3 ingredients of Glaze (plus optional recommended spices) in a small double boiler to stop scorching of the milk in next step. Melt the butter and blend to a smooth consistency (don't worry if the liquids separate at this point, they will combine on their own in the next step).
2. Add milk & boil, stirring constantly until the ingredients are fully combined and just starting to roil). Be careful not to boil for too long and risk cartelizing or burning the brown sugar. Remove from heat, and pour over sifted sugar in medium mixing bowl while stirring & quickly beat to smooth consistency with rubber/silicone spatula to press out lumps against the side of the bowl (it is OK if there is some minor powdered sugar lumping—it will wet later and diminish on its own on the cake).
3. Immediately drizzle over still warm cake. Use the spatula to encourage the glaze to flow out of pan (it begins to set rather rapidly). Looks best if glaze is drizzled, not spread onto cake.
4. Frosted cranberries and rosemary can be used as an additional garnish around the base of the cake.
If the cake doesn't release completely, don't panic. Pick the adhering portions out of the pan carefully, put them back into place. When you drizzle with the glaze the damage can be completely concealed.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (245g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 384 (62%)|
|Amt Per Serving||% DV|
|Total Fat 42.6g||57 %|
|Saturated Fat 15.4g||77 %|
|Monounsaturated Fat 12.4g|
|Polyunsanturated Fat 12.2g|
|Cholesterol 52.8mg||16 %|
|Sodium 9820.7mg||339 %|
|Potassium 289.5mg||8 %|
|Total Carbohydrate 56.3g||17 %|
|Dietary Fiber 3.9g||16 %|
|Sugars, other 52.4g|
|Protein 6.9g||10 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 621
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