Monday, July 13, 2009

Delicate Pear Cake w/ Caramel Sauce

A friend of mine had a birthday and instead of presents, she asked us to give her our favorite recipe. She bought a special scrapbook for the recipes and I just finished one of the pages I'm giving her.

This cake is so yummy! I've been making it for 20 years now and it always receives compliments and requests for the recipe. I have one friend who would be happy if I made the caramel sauce and didn't bother with the cake. She loves the sauce and spoons it on generously with her cake.

Delicate Pear Cake w/ Caramel Sauce

16 oz. can pear halves in extra light syrup
1 pkg. white cake mix
1/3C oil
3 egg whites

1C whipping cream
2T sugar
1t vanilla
16 oz. can pear halves in extra light syrup, drained
1/2C finely chop

1C brown sugar
1C whipping cream
1/2C butter or margarine

Heat oven to 350. Grease and flour 10" tube pan. Drain pear halves, reserving 1/3C liquid. Place pear halves in food processor with metal blade, process until smooth. In large bowl combine cake mix, pureed pears, reserved liquid, oil and egg whites at low speed. Pour into pan. Bake 40-45 minutes. Cool upright in pan 15 minutes; invert onto serving plate, cool completely.

In small bowl, beat cream and sugar until stiff peaks form. Fold in vanilla. Frost cake. Cut pear halves lengthwise into 32 slices. Arrange on top of cake slightly overlapping. Press nuts into sides of cake. Refrigerate until serving time.

In medium saucepan, combine sauce ingredients; bring to boil. Boil over medium heat 5 minutes, stirring occasionally. Remove from heat, cool to room temperature. Drizzle 2T sauce over pear slices.

To serve, spoon about 2T sauce onto individual dessert plates. Place slice of cake on sauce. Store cake and sauce in refrigerator.

* High Altitude - above 3500 ft. Add 1/4C flour to dry cake mix. Bake as directed.

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