Canned Pear Pound Cake Recipes

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PEAR & GINGER LOAF CAKE



Pear & ginger loaf cake image

This makes a lovely teatime treat or pudding, served with cream and also works well with apple and cinnamon or damson and vanilla

Provided by Good Food team

Categories     Dessert, Dinner

Time 2h15m

Yield Serves 8

Number Of Ingredients 11

200g unsalted butter , plus extra for greasing
100g caster sugar
100g soft brown sugar
2 large eggs , beaten
1 tsp vanilla extract
200g self-raising flour
1 tsp baking powder
2 balls stem ginger in syrup, drained and chopped
2 pears , peeled, cored and roughly chopped
3 tbsp syrup from the ginger jar
3 tbsp granulated sugar

Steps:

  • Heat oven to 160C/140C fan/gas 3. Grease and line the base and sides of a 900g/2lb loaf tin with baking parchment, ensuring the parchment comes 2cm above the top of the tin. Beat the butter and sugars together until pale, then gradually stir in the eggs and vanilla extract. Fold the flour, baking powder and a pinch of salt into the mix, then quickly stir through the stem ginger and pears. Pour the mixture into the loaf tin, smooth the surface, then bake for 1 hr - 1 hr 10 mins or until a skewer inserted in the centre comes out clean. Allow to cool in the tin.
  • To make the glaze, mix the syrup with 1 tsp water and the sugar. Poke the surface of the loaf all over with a skewer, then pour on the syrup. Serve warm with cream, or allow to cool completely.

Nutrition Facts : Calories 453 calories, Fat 23 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 43 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium

CANNED PEAR POUND CAKE RECIPE



Canned Pear Pound Cake Recipe image

Welcome this easy canned pear pound cake recipe to your life and enjoy each moment of its baking. The cake is packed full of fruit flavors that go perfectly with your morning or afternoon tea.

Provided by Irina

Categories     Cakes

Time 1h15m

Yield 12

Number Of Ingredients 10

1/3 cup + 2 tablespoons (100 g) all-purpose flour
2/3 cup (100 g) cornflour
2/3 cup (150 g) granulated sugar
3 large eggs
1 1/3 teaspoons (6 g) baking powder
2/3 cup (150 g) heavy cream
2.7 oz (75 g) butter, softened
1/3 teaspoon cherry brandy essence
1.6 fl oz (50 ml) canned pear syrup
5 canned pear halves

Steps:

  • Preheat oven to 395 degrees F/200 C.
  • Drain pear halves on a paper towel to absorb the syrup. Cut them into small slices or cubes. Flour pear pieces and put aside.
  • , place softened butter and sugar in a large bowl and mix with a hand whisk. Add eggs, one at a time, incorporating them into the mixture. Add heavy cream, canned pear syrup, cherry brandy essence, and flour mixed with baking powder and cornflour. Combine everything with the whisk. Add 1/3 of pear pieces to the batter and gently mix with a rubber spatula.
  • Butter and flour a silicone loaf pan and pour the cake batter into the mold. Place the remaining pear pieces on top of the preparation.
  • Bake the cake for 35 to 40 minutes or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool slightly in the pan before turning onto a wire rack to cool completely.

Nutrition Facts : Calories 220 calories, Sugar 13.8 g, Sodium 57 mg, Fat 10.5 g, SaturatedFat 6 g, Carbohydrate 29.7 g, Fiber 1.2 g, Protein 3.2 g, Cholesterol 68 mg

PEAR BUNDT CAKE



Pear Bundt Cake image

Next time you make cake from a mix, try my easy and delicious recipe. The pears and syrup add sweet flavor and prevent the cake from drying out. And since there's no oil added to the batter, this tender fall-perfect cake is surprisingly low in fat. -Veronica Ross, Columbia Heights, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 16 servings.

Number Of Ingredients 5

1 can (15 ounces) reduced-sugar sliced pears
1 package white cake mix (regular size)
2 large egg whites, room temperature
1 large egg, room temperature
2 teaspoons confectioners' sugar

Steps:

  • Drain pears, reserving the syrup; chop pears. Place pears and syrup in a large bowl; add the cake mix, egg whites and egg. Beat on low speed for 30 seconds. Beat on high for 4 minutes., Coat a 10-in. fluted tube pan with cooking spray and dust with flour. Add batter. , Bake at 350° until a toothpick inserted in the center comes out clean, 50-55 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

Nutrition Facts : Calories 149 calories, Fat 3g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 232mg sodium, Carbohydrate 28g carbohydrate (16g sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

PEAR SPICED BUNDT CAKE



Pear Spiced Bundt Cake image

We added pureed pears and pumpkin pie spice to cake batter to create a moist and flavorful cake.

Provided by By Deborah Harroun

Categories     Dessert

Time 2h25m

Yield 16

Number Of Ingredients 14

3 cups Gold Medal™ all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
5 ripe pears
3/4 cup vegetable oil
2 cups granulated sugar
3 eggs
1 teaspoon vanilla
1/4 cup butter
1/2 cup packed brown sugar
1/4 teaspoon salt
1/3 cup whipping cream
1 cup powdered sugar

Steps:

  • Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening or cooking spray; light flour.
  • Peel, core and chop 2 of the pears; place in blender. Cover; puree until smooth. Measure 1/2 cup of the puree. Reserve remaining puree for another use.
  • In small bowl, stir together flour, baking soda, salt and pumpkin pie spice. Set aside.
  • In large bowl, beat 1/2 cup pear puree, the oil and granulated sugar with electric mixer on medium speed until combined. Add eggs one at a time, scraping down sides of bowl between each addition. Beat in vanilla. Add flour mixture; beat just until combined.
  • Peel, core and chop remaining 3 pears. Fold chopped pears into cake batter. Pour into pan.
  • Bake about 1 hour or until toothpick inserted in center comes out clean. Cool cake in pan 15 minutes. Place cooling rack upside down over pan; turn rack and pan over. Remove pan. Cool completely, about 45 minutes.
  • To make icing, in 2-quart saucepan, cook butter, brown sugar, salt and cream over medium heat until mixture comes to a boil. Boil 1 minute. Remove from heat; let stand 5 to 10 minutes. With whisk, beat in powdered sugar until smooth. Immediately pour over cooled cake.

Nutrition Facts : ServingSize 1 Serving

BUTTERY ALMOND PEAR CAKE



Buttery Almond Pear Cake image

Pears and almonds make a mouthwatering match in this cake from Lillian Julow, Gainesville, Florida. "It looks pretty with the fruit on top," she pens. "How can something this simple taste this wonderful?"-Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 6-8 servings.

Number Of Ingredients 8

1-1/4 cups blanched almonds
1/2 cup plus 4-1/2 teaspoons sugar, divided
1/3 cup all-purpose flour
1/4 teaspoon salt
5 tablespoons cold butter, divided
2 eggs
1/4 cup milk
1 can (15-1/4 ounces) pear halves, drained and thinly sliced

Steps:

  • In a food processor, combine almonds and 1/2 cup sugar. Cover and process until blended; transfer to a bowl. Stir in flour and salt. In a microwave-safe bowl, melt 4 tablespoons butter; whisk in eggs and milk. Stir into almond mixture. , Pour into a greased 9-in. fluted tart pan with a removable bottom. Arrange pear slices over batter. Sprinkle with remaining sugar; dot with remaining butter. , Place on a baking sheet. Bake at 350° for 40-45 minutes or until crust is golden brown. Serve warm or at room temperature. Refrigerate leftovers.

Nutrition Facts : Calories 334 calories, Fat 20g fat (6g saturated fat), Cholesterol 73mg cholesterol, Sodium 175mg sodium, Carbohydrate 34g carbohydrate (24g sugars, Fiber 3g fiber), Protein 8g protein.

SOUR CREAM PEAR CAKE



Sour Cream Pear Cake image

Fresh pears are abounding, especially on my trees! Why not use some in a very moist fresh pear cake that everyone will love! I took this to a party last night and everyone was asking for the recipe as it was disappearing fast from the plate. Perfect as a coffee cake too!

Provided by rita

Categories     Desserts     Cakes

Time 1h20m

Yield 12

Number Of Ingredients 17

1 tablespoon butter
2 tablespoons cinnamon sugar
3 ½ cups cake flour
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
¼ teaspoon salt
¾ cup butter, softened
1 ⅓ cups white sugar
4 eggs
2 teaspoons vanilla extract
1 ¼ cups sour cream
3 medium pears, cored and finely chopped
¾ cup packed light brown sugar
¼ teaspoon ground cinnamon
1 teaspoon ground ginger
1 cup chopped pecans
½ cup caramel ice cream topping

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Generously butter a 9 inch Bundt or tube pan. Sprinkle cinnamon sugar into the pan, and tilt to coat the buttered surface. Shake out the excess.
  • In a medium bowl, stir together the cake flour, baking powder, baking soda and salt. Set aside.
  • In a separate bowl, cream together 3/4 cup of butter and white sugar until light and fluffy. Beat in the eggs, one at a time, mixing well after each. Stir in the vanilla and sour cream, mixing just until blended. Gradually stir in the flour mixture until fully incorporated. Fold in the chopped pears using a rubber spatula.
  • In a small bowl, stir together the brown sugar, cinnamon, ginger and pecans. Spoon 1/3 of the batter into the prepared pan. Sprinkle with 1/3 of the pecan mixture. Repeat layers two more times, ending with the pecan mixture on top.
  • Bake for 50 to 60 minutes in the preheated oven, until the top of the cake springs back when lightly pressed, or a knife inserted into the crown comes out clean. Cool the cake in the pan for 15 minutes, then run a knife around the outside edge of the cake. Carefully invert onto a cooling rack. If the cake won't come out of the pan, tap it firmly with a knife on the bottom and sides of the pan. Set aside to cool completely.
  • When cool, transfer the cake to a serving plate using two spatulas. Drizzle with the caramel ice cream topping before serving.

Nutrition Facts : Calories 612.4 calories, Carbohydrate 88.6 g, Cholesterol 105.7 mg, Fat 26.7 g, Fiber 3.1 g, Protein 7.7 g, SaturatedFat 12.2 g, Sodium 443.8 mg, Sugar 40.4 g

PEAR POUND CAKE



Pear Pound Cake image

Provided by Food Network

Categories     dessert

Yield 1 (8inch) loaf

Number Of Ingredients 11

6 to 8 tablespoons unsalted butter, at room temperature
1 cup sugar
1 teaspoon vanilla
1 1/3 cups all-purpose flour
Pinch of salt
1 teaspoon baking powder
Pinch of ground nutmeg
1 large egg
1/2 cup buttermilk
2 small pears, peeled, cored, and coarsely chopped
1/4 cup coarsely chopped pecans

Steps:

  • 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 and bake for about 45 minutes, or until the center is firm and golden and a skewer inserted into the center comes out clean. Cool on a rack for 10 minutes, then turn out of the pan and finish cooling. When cool, invert onto a serving plate and cut into slices.

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