Pear Preserves Cake Recipe - Allrecipes.com
Pear Preserves Cake Recipe
  • READY IN ABOUT hrs

Pear Preserves Cake

Recipe by  

"Three spiced layers with pecans and pear preserves, and decorated with caramel frosting."

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Ingredients Edit and Save

Original recipe makes 1 - 3 layer 9 inch cake Change Servings
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  • PREP

    30 mins
  • COOK

    40 mins
  • READY IN

    1 hr 10 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans. Sift together 2 1/2 cups flour, cinnamon, allspice and nutmeg; set aside. Toss pecans in 1/2 cup flour; set aside.
  2. In a large bowl, cream together 1 cup butter and 2 cups sugar until light and fluffy. Beat in the yolks one at a time. Dissolve baking soda in buttermilk. Beat in the flour mixture alternately with the buttermilk. Fold in the pecan mixture and the pear preserves.
  3. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pan.
  4. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  5. Make Frosting: In a large saucepan, combine 3 cups sugar and milk. Cook over low heat, stirring frequently, until sugar is dissolved. Remove from heat and set aside. Place remaining 1 1/2 cup sugar in a cast iron skillet, cook over medium heat, stirring constantly, until sugar dissolves and becomes a golden syrup. Remove from heat and carefully stir in butter. Gradually pour syrup mixture into milk mixture in saucepan. Cook over medium heat, stirring constantly, until the mixture reaches soft ball stage (240 degrees F/ 115 degrees C). Remove from heat and beat at medium speed of electric mixture for about 5 minutes or until thick enough to spread. Spread immediately on cooled cake.
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Reviews More Reviews

Most Helpful Positive Review
Oct 10, 2008

This was a delicious spice cake with good texture from the pears and pecans. I did not make this a layer cake with icing, I made a bundt and omitted the icing completely as I think it would have been way too sweet for my tastes. I used spiced pears so I cut back the spices just a tad (used about 3/4 tsp per spice) and the flavor was perfect!

 
Most Helpful Critical Review
Sep 18, 2011

Pretty unremarkable. Has a good texture, but the flavors don't stand out at all, other than sweetness from the icing. Will not make again.

 

7 Ratings

Jul 14, 2008

Great cake! It is fluffy and light (so beat the sugar and the butter really good). Instead of making the carmel sauce, I found a recipe for cream cheese glaze and drizzled that on. Will make again since we have three pear trees!

 
Oct 20, 2010

I did this cake in a bundt pan and drizzled/frosted with maple icing (aka easy penuche frosting). The absolute best harvest time cake/dessert I've made in years!!! Nice change from all the apple dishes this time of year. Wonderful recipe!! If you use the bundt pan though, you're gonna have to add at least 15 minutes to the cooking time.

 
May 05, 2012

Didn't taste the Pear's (which was OK for me as I don't like pear's), I didn't use much icing on it and I kinda wish I had... Will make again, only next time I will actually put the icing on the cake.

 
Dec 08, 2011

Recipe correction - I am new to baking and did not know this. When making the frosting, the recipe states it should be of soft ball consistency. You should take a spoon and drip frosting into a glass of water to check consistency. I didn't know this and over cooked the icing. Other than that, the cake was really good. The icing is not really required. Although I did enjoy breaking my icing and eating it like candy. LOL.

 
Oct 29, 2011

I love this recipe, it needs no adjustments. I made this cake using my own homemade pear preserves and served it at my family reunion. I will make this again and again (or at least until I am out of homemade pear preserves and have to can more) and it is printed and in my recipe book to be baked for years to come :) I serve the cake topped with vanilla glaze and decorated with a handful of candy corn. Thank you for sharing.

 

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Nutrition

  • Calories
  • 721 kcal
  • 36%
  • Carbohydrates
  • 116.1 g
  • 37%
  • Cholesterol
  • 120 mg
  • 40%
  • Fat
  • 27.3 g
  • 42%
  • Fiber
  • 1.6 g
  • 7%
  • Protein
  • 6.6 g
  • 13%
  • Sodium
  • 274 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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