Brown Sugar Pear Pound Cake Recipe

Posted by
Rate It!
Brown Sugar Pear Pound Cake
Add your photo!
Ingredients
18
Count
Nutrition
5092
Calories
Total time
16
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Butter a 10-inch fluted tube pan.
  2. Coat lightly with flour, shaking out excess; set pan aside.
  3. In a medium bowl stir together flour, baking powder, and salt; set aside.
  4. In a very large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
  5. Add brown sugar and vanilla; beat on high speed until mixture is smooth and light, about 3 minutes.
  6. Add eggs, 1 at a time, beating just until combined.
  7. Alternately add milk and the 1/4 cup brandy to flour mixture, beating just until combined after each addition and stopping occasionally to scrape the bowl.
  8. Fold in pears and orange peel.
  9. Pour batter into prepared pan, spreading evenly.
  10. Bake in a 350 degree F oven about 1 hour 10 minutes or until golden brown and a long wooden skewer inserted near the center comes out clean.
  11. Cool cake in pan on a wire rack for 10 minutes.
  12. For glaze, combine granulated sugar and the 1/3 cup brandy in a small saucepan.
  13. Cook and stir over medium heat until mixture just boils and sugar is dissolved.
  14. Remove cake from pan and place on wire rack.
  15. Place a piece of waxed paper under the wire rack.
  16. With a pastry brush, brush the warm glaze over the entire surface of the cake.
  17. Cool cake completely.
  18. Serve with Pear Sauce.
  19. To make Pear Sauce: In a medium saucepan combine pears, lemon juice, pear nectar, sugar, and vitamin C tablet.
  20. Bring to boiling over medium heat; reduce heat.
  21. Simmer, covered, about 15 minutes or until pears are soft.
  22. If mixture seems dry and in danger of scorching, add a bit more nectar to pan.
  23. Remove from heat.
  24. Cool slightly.
  25. Puree mixture in a food processor or blender; strain through a fine-mesh sieve.
  26. Stir in vanilla.
  27. Taste sauce and adjust sugar if necessary.
  28. Cool and refrigerate in an airtight container for up to 72 hours.
  29. Makes about 2 cups.
  30. Make-Ahead Tip: Store cooled cake tightly wrapped at room temperature up to 2 days.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 5091.67 Kcal (21318 kJ)
Calories from fat 1824.56 Kcal
% Daily Value*
Total Fat 202.73g 312%
Cholesterol 777.08mg 259%
Sodium 6738.59mg 281%
Potassium 2335.73mg 50%
Total Carbs 739.84g 247%
Sugars 434.57g 1738%
Dietary Fiber 48.09g 192%
Protein 51.93g 104%
Vitamin C 40.5mg 67%
Vitamin A 1.7mg 57%
Iron 22.4mg 124%
Calcium 1488.1mg 149%
Amount Per 100 g
Calories 267.4 Kcal (1120 kJ)
Calories from fat 95.82 Kcal
% Daily Value*
Total Fat 10.65g 312%
Cholesterol 40.81mg 259%
Sodium 353.89mg 281%
Potassium 122.67mg 50%
Total Carbs 38.85g 247%
Sugars 22.82g 1738%
Dietary Fiber 2.53g 192%
Protein 2.73g 104%
Vitamin C 2.1mg 67%
Vitamin A 0.1mg 57%
Iron 1.2mg 124%
Calcium 78.2mg 149%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 117.9
    Points
  • 133
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top