Recipe courtesy of Scott Ferguson
Perky Pear Pound Cake
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- Level: Intermediate
- Total: 3 hr 30 min
- Prep: 30 min
- Inactive: 2 hr
- Cook: 1 hr
- Yield: 12 to 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 580
- Total Fat
- 23 g
- Saturated Fat
- 14 g
- Carbohydrates
- 85 g
- Dietary Fiber
- 3 g
- Sugar
- 52 g
- Protein
- 6 g
- Cholesterol
- 115 mg
- Sodium
- 83 mg
- Level: Intermediate
- Total: 3 hr 30 min
- Prep: 30 min
- Inactive: 2 hr
- Cook: 1 hr
- Yield: 12 to 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 580
- Total Fat
- 23 g
- Saturated Fat
- 14 g
- Carbohydrates
- 85 g
- Dietary Fiber
- 3 g
- Sugar
- 52 g
- Protein
- 6 g
- Cholesterol
- 115 mg
- Sodium
- 83 mg
Ingredients
Chocolate Glaze:
Directions
- Grease and flour an 8-cup tube pan and set aside. Preheat oven to 325 degrees F.
- In the bowl of a mixer, cream butter and sugar together until fluffy. Add eggs, 1 at a time, until incorporated. Slowly stir in flour, being careful not to over-beat. Add pears, vanilla bean paste, candied ginger puree, and 1/4 cup pear brandy; mix well. Transfer to prepared pan and bake for 50 minutes to 1 hour, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes and then unmold onto a cooling rack. Cool completely. Douse with another 1/4 cup pear brandy then glaze with warmed pear preserves. Let pear glaze set. Pour Chocolate Glaze over. When set, remove cake from cooling rack and place it on a serving plate. Garnish with marzipan pears with candied ginger leaves, if desired.
Chocolate Glaze:
- Heat sugar and corn syrup together in a small saucepan over medium-low heat until sugar is dissolved. Add chocolate and remove from heat. Stir in butter gradually, and then add confectioner's sugar. Cool slightly and pour over cake.
