Recipe Origin America
Rating
No Reviews
Servings 12
Preparation 20 min 00:20
Cook 1 hour 01:00
Ready in 1 hour 20 min 01:20
Difficulty Challenging
Cooking Method Bake
Ingredients Flour Fruit
Equipment Cast Iron Dutch Oven
Recipe Type Afternoon Tea Cake Dessert Morning Tea
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Pear Cake Pear Cake

Pear Cake with Caramel Sauce

Just because you are cooking in a Dutch oven doesn’t mean that you can’t create beautiful looking and tasting cakes. This pear cake with caramel sauce is proof of this.

Using an off-the-shelf cake mix as a foundation, the real taste and enjoyment comes from the additions and exiction including a scratch made caramel sauce and frosting.

This is an award winning Dutch oven competition recipe!

Ingredients

Cake

1 (15oz / 425g) can pear halves in light syrup

1 packet white cake mix (or vanilla cake mix)

1/3 cup vegetable oil

3 egg whites

Caramel Sauce

1 cup firmly packed brown sugar

1/2 cup unsalted butter

1 cup whipping (thickened) cream

Frosting Cream

1 cup whipping (thickened) cream

2 tablespoons sugar

1 teaspoon vanilla essence

To Assemble

1 (15oz / 425g) can pear halves in light syrup

1/2 cup finely chopped hazelnuts or walnuts, toasted

Equipment

10" Dutch oven

small Dutch oven or pot

Recipe Directions

  1. Line a 10” Dutch oven with parchment paper or baking paper. Drain one can pear halves, reserving 1/3 cup of the liquid. Place pear halves in food processor bowl with metal blade or blender container; cover and process until smooth.

  2. Place pear halves in food processor bowl with metal blade or blender container then cover and process until smooth. If unavailable mash to dice the pears to makes as smooth as possible.

  3. In large bowl combine cake mix, pureed pears, reserved 1/3 cup pear liquid, oil and egg whites. Mix until moistened, then pour into the lined Dutch oven.

  4. Bake at 350 degrees F (180 degrees C) for 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool cake in the Dutch oven for 15 minutes, then with the Dutch oven lid on, turn upside down to remove the cake. Cool for 1 1/2 hours or until completely cold.

  5. In a small Dutch oven or pot combine the brown sugar, butter and cream, then combine well.

  6. Bring the sauce to a light boil, then simmer over a medium heat for 5 minutes, stirring occasionally.

  7. Remove from the heat then cool to room temperature.

  8. In small bowl, beat the cream and sugar until stiff peaks form, then fold in vanilla.

  9. Frost cooled cake with whipped cream.

  10. Cut drained pear halves lengthwise into about 32 slices. Arrange the pear decoratively on top of cake.

  11. Press nuts gently into the sides of cake, and any gaps in the pear design.

  12. Drizzle 2 tablespoons caramel sauce over pear slices.

  13. Serve the cake in slices with additional caramel sauce.

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Recipe Origin America
Rating
No Reviews
Servings 12
Preparation 20 min 00:20
Cook 1 hour 01:00
Ready in 1 hour 20 min 01:20
Difficulty Challenging
Cooking Method Bake
Ingredients Flour Fruit
Equipment Cast Iron Dutch Oven
Recipe Type Afternoon Tea Cake Dessert Morning Tea
Share: