Recipes
PEAR POUND CAKE
Pear Pound Cake
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PrintINGREDIENTS
- 8 tb Unsalted butter at room-temperature
- 1 c Sugar
- 1 ts Vanilla
- 1 1/3 c Allpurpose flour
- pn Of salt
- 1 ts Baking powder
- pn Of ground nutmeg
- 1 lg Egg
- 1/2 c Buttermilk
- 2 sm Pears, peeled, cored, and, coarsely chopped
- 1/4 c Coarsely chopped pecans
DIRECTIONS
Preheat the oven to 350 degrees. Butter an 8 x 5inch loaf pan.
In a mixing bowl, cream 6 tablespoons of the butter with the sugar and the vanilla until light and smooth. Sift together the flour, salt, baking powder, and nutmeg and toss together until evenly mixed. Add half of the flour mixture and the egg to the butter mixture and mix well. Add the rest of the flour mixture and the buttermilk, beating them in well.
Fold in the pears and the pecans. Scoop the batter into the prepared pan.
Bake for about 45 minutes, or until the center is firm and golden and a toothpick inserted into the center comes out clean. Cool on a rack for 10 minutes, then invert onto a plate and finish cooling. When cool cut into slices and serve.
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RECIPE REVIEWS
To be honest this morning I had two green pears left in my fruit basket on my table and just grabbed them. I dont even know what kind they were, maybe Barlett, as hubby had gotten them at the comissary. So just grab your favorite.. I see you have a pear cake you shared.. you probably could use the same as you used in it. Thanks for the question!!
Yum! Sounds good... I prefer bartlett pears for baking, they usually retain their shape and flavor well. Keep up the great baking!
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