2278 New recipes at The UK Recipe Archive

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This week 2278 USA magazine recipes have been added to The UK Recipe Archive

in Mastercook, Mealmaster and Now Your Cooking formats. There are now over

9200 USA magazine recipes on-line at The UK Recipe Archive.

 

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* Exported from MasterCook *

 

Pear Spice Cake With Pecan Praline Topping (Feb 00)

 

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : 2000 February 2000

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup unsalted butter -- (2 sticks)

1 box spice cake mix -- (1 pound 2.25

-- ounces)

3/4 cup canned pear nectar

3 large eggs

2 tablespoons mild-flavored -- (light) molasses

1/2 cup minced crystallized ginger

2 pears -- peeled, cored, cut

-- into 1/2-inch

-- pieces (about 1 1/2

-- cups)

3/4 cup golden brown sugar -- (packed)

1/4 cup whipping cream

1 1/3 cups pecan halves -- toasted

 

Position rack in center of oven and preheat to 350F. Butter 9-inch-diameter

springform pan with 2 3/4-inch-high sides. Stir 1/2 cup butter in small

saucepan over medium heat until melted and brown, about 3 minutes. Pour

into large bowl. Add spice cake mix, canned pear nectar, eggs, molasses and

crystallized ginger. Using electric mixer, beat batter 2 minutes. Fold in

pears. Pour batter into prepared pan. Bake until cake is dark brown and

tester inserted into center comes out with some moist crumbs attached, about

1 hour 10 minutes.

 

Cool cake in pan on rack 15 minutes. Run knife between pan sides and cake

to loosen. Release pan sides. Place cake on platter.

 

Stir golden brown sugar, whipping cream and remaining 1/2 cup butter in

heavy medium saucepan over medium-high heat until smooth. Boil 3 minutes,

stirring often. Stir in pecan halves. Spoon warm topping over warm cake.

Serve warm or at room temperature.

 

8 to 10 servings

 

Bon Appetit February 2000

 

Converted by MC_Buster.

 

 

 

 

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