SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Brown Sugar Pear Pound Cake

Makes: 16 servings
Cool 10 mins Bake 350°F1 hr 10 mins
Brown Sugar Pear Pound Cake
  • 3 1/2  cups  all-purpose flour
  • 1 1/2  teaspoons  baking powder
  • 1/2  teaspoon  salt
  • 1 1/2  cups  butter, softened
  • 3  cups  packed light brown sugar
  • 1  tablespoon  vanilla
  • 5  eggs
  • 3/4  cup  milk
  • 1/4  cup  brandy, pear brandy, pear liqueur, or orange juice
  • 2 1/4  cups  firm, ripe pears, peeled, cored, and cut into 1/4-inch pieces
  • 2 - 3  teaspoons  finely shredded orange peel
  • 1/3  cup  granulated sugar
  • 1/3  cup  brandy, pear brandy, pear liqueur, or orange juice
  • 4  large  Bartlett pears, peeled, cored, and thinly sliced
  • 1 1/2  teaspoons  lemon juice
  • 1/3  cup  pear nectar or pear juice
  • 1/4  cup  sugar
  • 1  500 mg  vitamin C tablet (to prevent browning)
  • 1/4  teaspoon  vanilla

1. Butter a 10-inch fluted tube pan. Coat lightly with flour, shaking out excess. Set pan aside.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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. Makes 16 servings.

7. For 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.

8. 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.

From the Test Kitchen
  • Store cooled cake tightly wrapped at room temperature up to 2 days.

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe