Would anyone like to share their recipe for pear and walnut cake?

Lemon Pear Walnut Cake

This is a delicious warm pear and walnut cake with a delicate lemon custard sauce.

For sauce

1/4 cup sugar

2 large egg yolks

1 cup half and half

2 tablespoons grated lemon peel

1/2 teaspoon fresh lemon juice

1/4 teaspoon vanilla extract



For topping

3/4 cup sugar

3 tablespoons water

2 large Anjou pears, peeled, cored, cut into thin wedges



For cake

1 1/2 cups all purpose flour

1 tablespoon baking powder

1/4 teaspoon salt

1 cup plus 2 tablespoons sugar

1/2 cup (1 stick) plus 1 tablespoon unsalted butter, room temperature

2 large eggs

1 tablespoon grated lemon peel

6 tablespoons milk (do not use low-fat or nonfat)

3 tablespoons brandy

6 tablespoons finely chopped walnuts, toasted



Make sauce:

Whisk sugar and egg yolks in medium bowl to blend. Bring half and half and lemon peel to simmer in heavy medium saucepan. Gradually whisk hot half and half mixture into yolk mixture. Return to saucepan. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain custard into bowl; discard solids. Whisk lemon juice and vanilla into custard. Chill until cold, about 3 hours. (Can be prepared 2 days ahead. Cover and keep refrigerated.)



Make topping:

Preheat oven to 350°F. Butter 9-inch-diameter cake pan with 2-inch-high sides. Stir sugar and water in heavy small saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until syrup turns deep amber, occasionally swirling pan and brushing down sides of pan with wet pastry brush, about 10 minutes. Pour caramel over bottom of prepared pan. Overlap pears atop caramel.



Make cake:

Mix flour, baking powder and salt in medium bowl. Using electric mixer, beat sugar and butter in large bowl until creamy. Add eggs and lemon peel; beat until light and fluffy. Combine milk and brandy in small bowl. Mix dry ingredients into batter alternately with milk mixture in 3 additions each. Stir in nuts.



Pour batter atop pears in pan. Bake cake until golden on top and tester inserted into center comes out clean, about 1 hour. Cool in pan 5 minutes. Run small knife around edges of pan to loosen cake. Place platter over cake and invert onto platter. Let stand 1 minute. Remove pan. Serve cake warm with cold sauce.



Serves 8 to 10.
Would anyone like to share their recipe for pear and walnut cake?
Ingredients

175g/6oz butter, for greasing

45g/1?oz caster sugar

45g/1?oz light brown sugar

2-3 ripe pears

25g/?oz walnut halves, skinned and lightly roasted

whipped cream and/or toffee sauce or chocolate sauce, to serve

For the sponge batter

45g/1?oz unsalted butter

75g/2?oz caster sugar

50g/1?oz plain white flour

2 tsp baking powder

? teaspoon bicarbonate of soda

salt

? tsp ground cinnamon

? tsp ground cloves

? tsp ground nutmeg

1 egg

60ml/2fl oz buttermilk

For the chocolate sauce

150ml/5fl oz milk

50ml/2fl oz whipping cream

250g/9oz dark chocolate, finely chopped or grated







Method

1. Preheat the oven to 180C/350F/Gas 4.

2. Grease a 23cm (9in) round or square cake tin with a little melted butter.

3. Pour the melted butter into the cake tin. Add the caster sugar and light brown sugar and stir together until the sugars are mixed into the butter.

4. Peel, halve and core the pears. Arrange them attractively, curved-side down, in the butter/sugar mix. Place the walnut halves between each pear half.

5. To make the sponge batter, cream the butter and sugar until light and fluffy. Stir together all dry ingredients.

6. Break the egg, stir it lightly and add it slowly to the creamed butter and sugar. Incorporate each addition fully before adding more.

7. By hand, lightly fold in a quarter of the dry ingredients until the batter is well mixed, but not over-beaten.

8. Pour the batter over the pears and bake in the oven for 40 minutes, or until the cake is firm to the touch.

9. Remove from the oven and cool at least ten minutes.

10. Loosen the cake from the sides of the tin and invert it on to a rimmed plate. Most of the juices should have been absorbed by the pears but if any are left in the tin, spoon them onto the cake.

11. Serve the cake warm, sliced into individual portions and arranged on warm plates with whipped cream and/or toffee or chocolate sauce on the side.

12. To make chocolate sauce, bring the milk and cream to the boil. Remove from heat and leave to cool slightly. Add the chocolate and then stir until well mixed and all the chocolate has melted.

13. To reheat the sauce melt in a bowl over a pan of simmering water, or at about half power in the microwave for 1-2 minutes.
Reply:http://culinary.jwu.edu/content1464.html...

Check this link out.
Reply:2 Fresh USA Bartlett pears; cored

1 cup Packed brown sugar

? cup Shortening

1 Egg

1 teaspoon Vanilla

2 cup Flour

1 teaspoon Ground cinnamon

1 teaspoon Ground nutmeg

? teaspoon Salt

? teaspoon Baking soda

? cup Milk

? cup Chopped walnuts; (pecans may be

Substituted)

? cup Butter or margarine

? cup Packed brown sugar

2 tablespoon Milk

2 tablespoon Maple flavored syrup

1 cup Flaked coconut

? cup Chopped nuts





BROILED MAPLE TOPPING Finely chop pears to equal 1 1/2 cups. Cream sugar and shortening until light and fluffy. Add eggs and vanilla; beat until mixture is well blended. Combine flour, spices, salt and baking soda; add to mixture alternately with milk. Stir in chopped pears and nuts. Turn into greased (or spray with a non-stick product) 12x8x2-inch baking pan. Bake at 350° F for 30 to 35 minutes or until wooden pick inserted near center comes out clean. Spread Broiled Maple Topping over warm cake. Broil 2 to 3 minutes (watching carefuly) or until bubbly. Broiled Maple Topping: Melt butter or margarine in small saucepan. Remove from heat. Stir in sugar, milk, maple flavored syrup, coconut, chopped nuts. Makes about 1 1/2 cups. Cupcakes For cupcakes, prepare same cake batter. Fill paper baking cups 2/3 full. Bake at 350° F for 30 minutes. Cool. Frost with Caramel Frosting. Top each with walnut or pecan half if desired. Makes 18 cupcakes. Caramel Frosting Melt 1/4 cup butter or margarine in small saucepan. Add 1/2 cup packed brown sugar and 2 tablespoons milk. Bring to boil; cook and stir 1 minute or until slightly thickened. Cool. Beat in 1 2/3 cups sifted powder, until of spreading consistency. Makes about 1 cup. Quantity: Makes 8 to 10 servings. Always be sure to use ripe pears. Per serving: 4091 Calories (kcal); 201g Total Fat; (43% calories from fat); 49g Protein; 539g Carbohydrate; 332mg Cholesterol; 2436mg Sodium Food Exchanges: 13 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 38 1/2 Fat; 21 1/2 Other Carbohydrates Recipe by: http://www.usapears.com/ Converted by MM_Buster v2.0n.