This was the other recipe that I chose for the goodie tray. I am not making the pear crisps to go with it.
1/3cup granulated sugar
2-1/2 lbs (about 5) ripe Bartlett pears (I used Anjou), peeled, cored, and cut into 1 1/2-inch chunks
2 sticks unsalted butter, at room temperature
3 cups all purpose flour
2 tsp baking powder
1 tsp salt
3/4 tsp ground cinnamon
3/4 tsp ground cardamom (I didn't have any, so I used 1/2 tsp clove)
3/4 tsp ground ginger
1/2 tsp baking soda
1/4 tsp freshly ground black pepper
1/4 tsp freshly grated nutmeg
1-3/4 cup packed dark brown sugar (used light brown)
1/4 cup honey
4 large eggs
1/2 cup milk
Begin by making pear sauce in a medium saucepan. Spread the granulated sugar in an even layer. Cook over medium-high heat without stirring until the sugar begins to caramelize. When the color starts to turn from pale gold to brown, stir with a wooden spoon. Add the pears and stir to coat with the caramel. Cover and cook over low heat for 8-10 minutes stirring occasionally. Mash using a fork or a potato masher and cook for 5 more minutes uncovered, stirring frequently. If necessary, mash again to break down the pears.
Preheat the oven to 350 degrees. Butter and flour a 12-cup bundt pan. In a medium bowl, sift together the flour, baking powder, salt, cinnamon, cardamom, ginger, baking soda, pepper, and nutmeg. In the bowl of an electric mixer fitted with a paddle attachment beat the butter with the brown sugar and honey on medium-high speed for about 4 minutes until light and fluffy. Scrape down the sides of the bowl and add the eggs one at a time, mixing after each addition. Turn the speed down to low, then add the flour mixture in three parts, intermixed with the addition of the milk. Add the pear sauce and mix for one minute.
Pour the batter into the prepared bundt pan and smooth the top. Bake for 35-40 minutes until the top is golden brown and a cake tester comes out clean. Remove from the oven and rest on a wire cooking rack. After a few minutes, invert the cake over a drying rack lined with parchment paper. Once cool, pour the glaze over the top, letting some drip down the sides. In lieu of the glaze you can dust with confectioners’ sugar. Garnish with pear chips, if using.
I am going to make the glaze in the morning.
yields enough glaze for one 10-inch cake
4oz cream cheese at room temperature
1/2 cup confectioners’ sugar
pinch of salt
1 tbs lemon juice
3 tbs milk
In the bowl of an electric mixer fitted with a paddle attachment, beat the cream cheese on medium high speed for 4 minutes. Add the sugar and beat until combined, about 1 minute. Add the salt, lemon juice and milk; and mix on low speed until smooth. If the glaze is too thick to be pourable, add some milk a tablespoon at a time
Pear Crisps (skipping)
1 cup sugar
1 small under ripe Bartlett pear
1 lemon, halved
Preheat the oven to 200 degrees. Lie a large baking sheet with a nonstick baking mat or parchment paper and set aside.
In a medium saucepan over medium-high heat, combine the sugar with 1 cup water. Bring to a boil; cook until the sugar is dissolved. Stir occasionally. Reduce the heat to low and keep the mixture at a simmer. Using a mandoline or a very sharp knife, slice the pear lengthwise as thinly as possible. Squeeze the lemon juice over the pear slices, coating each side. Put the slices in the syrup to cook for 2 minutes. Remove the slices with tongs or a slotted spoon and place on the prepared baking sheet.
Bake the slices until they are dry to the touch, about 2 hours. Using a small spatula, carefully flip the slices and bake for an additional 20 minutes. The chips can be kept in an airtight container for up to 2 days
EDITED 8/24/11 to add pictures of the finished cake and the goody tray that was sent to school.
SHARED HERE:
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