Spiced Caramel Pear Cake

    Recipe Picture:Spiced Caramel Pear Cake
    1

    Spiced Caramel Pear Cake

    (8)
    1hour10min


    8 people made this

    A beautiful three layer pear and spice cake, held together with a cooked caramel icing. Very special!

    Ingredients
    Serves: 16 

    • 2 1/2 cups (315g) plain flour
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground allspice
    • 1 teaspoon ground nutmeg
    • 1 cup chopped pecans
    • 1/2 cup (60g) plain flour
    • 250g butter, softened
    • 2 cups (440g) white sugar
    • 5 egg yolks
    • 1/2 cup (125ml) buttermilk
    • 1 teaspoon bicarb soda
    • 1 cup pear jam
    • 5 egg whites
    • 3 cups (660g) white sugar
    • 1 1/2 cups (375ml) milk
    • 1 1/2 cups (330g) white sugar
    • 185g butter, softened

    Directions
    Preparation:30min  ›  Cook:40min  ›  Ready in:1hour10min 

    1. Preheat oven to 180 degrees C. Grease and flour 3 (20cm) 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 250g butter and 2 cups sugar until light and fluffy. Beat in the yolks one at a time. Dissolve bicarb soda in buttermilk. Beat in the flour mixture alternately with the buttermilk. Fold in the pecan mixture and the pear jam.
    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 centre 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 icing: 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 frypan, 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. 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 and Ratings
    Global Ratings:
    (8)

    Reviews in English (8)

    by
    17

    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!  -  10 Oct 2008  (Review from Allrecipes USA and Canada)

    by
    16

    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!  -  14 Jul 2008  (Review from Allrecipes USA and Canada)

    by
    7

    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.  -  15 Oct 2010  (Review from Allrecipes USA and Canada)

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