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This recipe for HARVEST PEAR CAKE, by , is from COVENANT EATS 2015 CHURCH FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nancy Carr


listed in directions

Toss and let stand for 5 minutes -
3 c. peeled and diced Bartlett pears (about 3-4)
1 tbsp. sugar

Meanwhile, beat with electric mixer –
3 eggs
2 c. sugar
1 c. vegetable oil
2 tsp. vanilla

Mix dry ingredients together and add to above mixture on low speed –
3 c. flour
1 tsp salt
1 tsp soda
1 tsp. ginger

Fold in –
Diced pears
1½ c. coarsely chopped pecans

Pour batter into a greased and floured 10” tube pan.
Bake 350º for 1 hour.
Remove from pan and invert onto plate.

Pour caramel glaze over cake while glaze is still warm. You may need to spread it back up on the cake several times as it cools to get it to “stick”. Make sure you have a plate big enough to catch the all the glaze.

Caramel glaze –
1 c. packed brown sugar
½ c. butter
¼ c. evaporated milk

Stir ingredients in saucepan over medium heat until boiling. Stir constantly for 2 ½ minutes longer or until sugar dissolves.




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