2 Fresh USA Bartlett pears;
-cored
1 c Packed brown sugar
1/2 c Shortening
1 Egg
1 ts Vanilla
2 c Flour
1 ts Ground cinnamon
1 ts Ground nutmeg
1/2 ts Salt
1/2 ts Baking soda
1/2 c Milk
1/2 c Chopped walnuts; (pecans may
-be
Substituted)
-BROILED MAPLE TOPPING-
1/4 c Butter or margarine
1/2 c Packed brown sugar
2 tb Milk
2 tb Maple flavored syrup
1 c Flaked coconut
1/2 c Chopped nuts
Finely chop pears to equal 1 1/2 cups. Cream sugar and shortening until
light and fluffy. Add eggs and vanilla; beat until mixture is well blended.
Combine flour, spices, salt and baking soda; add to mixture alternately
with milk. Stir in chopped pears and nuts. Turn into greased (or spray with
a non-stick product) 12x8x2-inch baking pan. Bake at 350? F for 30 to 35
minutes or until wooden pick inserted near center comes out clean. Spread
Broiled Maple Topping over warm cake. Broil 2 to 3 minutes (watching
carefuly) or until bubbly.
Broiled Maple Topping: Melt butter or margarine in small saucepan. Remove
from heat. Stir in sugar, milk, maple flavored syrup, coconut, chopped
nuts.
Makes about 1 1/2 cups.
Cupcakes
For cupcakes, prepare same cake batter. Fill paper baking cups 2/3 full.
Bake at 350? F for 30 minutes. Cool. Frost with Caramel Frosting. Top each
with walnut or pecan half if desired.
Makes 18 cupcakes.
Caramel Frosting
Melt 1/4 cup butter or margarine in small saucepan. Add 1/2 cup packed
brown sugar and 2 tablespoons milk. Bring to boil; cook and stir 1 minute
or until slightly thickened. Cool. Beat in 1 2/3 cups sifted powder, until
of spreading consistency.
Makes about 1 cup.
Quantity: Makes 8 to 10 servings.
Always be sure to use ripe pears.
Per serving: 4091 Calories (kcal); 201g Total Fat; (43% calories from fat);
49g Protein; 539g Carbohydrate; 332mg Cholesterol; 2436mg Sodium Food
Exchanges: 13 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 38 1/2
Fat; 21 1/2 Other Carbohydrates
Yields
1 servings