Travel Reference
In-Depth Information
9
Lake County Pear Cake
This cake is also delicious made with apples instead of
pears.
½ pound (2 sticks) butter at room
temperature, plus extra for
the pan
Preheat the oven to 325 degrees. Butter a 10-inch tube
or Bundt pan. Sprinkle it lightly with breadcrumbs and
shake to distribute them all over the inside. Knock out
any extra. (This cake likes to stick to a pan that is only
buttered. Dry breadcrumbs will release a cake better
than butter and flour would.)
Very fine dry breadcrumbs
2 cups sugar
3 large eggs
3 cups all-purpose flour
1½ teaspoons baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
With a spoon or electric mixer, cream the butter and
sugar. Beat in the eggs one at a time.
1 teaspoon ground mace or
grated nutmeg
3 cups chopped peeled ripe pears
Sift the flour, then sift it again with the soda, salt, cin-
namon, and mace or nutmeg.
2 cups chopped walnuts
Lime-Ginger Cream (recipe
follows)
Gradually stir the dry ingredients into the butter-sugar-
egg mixture with a spoon. When all of the flour mix-
ture has been added, briefly mix with an electric mixer
to ensure that the ingredients are well combined.
Using a large spoon or spatula, fold in the pears and
walnuts. Pour the batter into the prepared pan.
Bake for 1 to 1¼ hours, until a tester in the middle of
the cake comes out clean. Cool slightly in the pan, then
turn out onto a wire rack to cool completely. If some of
the cake has stuck to the pan, remove the pieces from
