Spicy Pear Cake With Bourbon Glaze Recipes

SPICED RUM AND PEAR CAKE

Spiced Rum and Pear Cake image

The flavors in this cake really make it stand out as a special-occasion dessert. With raisins, fresh sweet pear chunks, rich spices, crunchy walnuts and rum, it's a fine finale for your holiday spread. If you don't cook with alcohol, try substituting apple juice for the rum-it will still be delicious! -Julie Peterson, Crofton, Maryland

Provided by Taste of Home

Categories Desserts

Time 1h10m

Yield 20 servings.

Number Of Ingredients 16

Ingredients

1/2 cup spiced rum
2 cups sugar
3 large eggs, room temperature
3/4 cup canola oil
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon ground allspice
4 large pears (about 2 pounds), peeled and cut into 1/2-inch cubes
1 cup chopped walnuts
1 cup golden raisins
GLAZE:
1 cup confectioners' sugar
2 tablespoons rum

Steps:

Preheat oven to 350°. In a small heavy saucepan, heat rum over medium heat. Bring to a boil; cook until liquid is reduced by half, 8-10 minutes. Remove from heat; cool., Beat sugar, eggs, oil, vanilla and cooled rum until slightly thickened, about 5 minutes. Sift together the next 5 ingredients; gradually beat into rum mixture. Stir in pears, walnuts and raisins. Transfer batter to a greased and floured 13x9-in. baking pan., Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool cake in pan on rack. , For glaze, mix confectioners' sugar and rum; spread over cake. Cut into squares.

Nutrition Facts : Calories 337 calories, Fat 13g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 179mg sodium, Carbohydrate 52g carbohydrate (35g sugars, Fiber 3g fiber), Protein 4g protein.

SPICY PEAR CAKE WITH BOURBON GLAZE

Spicy Pear Cake With Bourbon Glaze image

From the California Pear website - found this while looking for a totally unrelated one & it sounded intriguing. If you make it before I do, be sure and leave a review.

Provided by SusieQusie

Categories Dessert

Time 1h20m

Yield 16 serving(s)

Number Of Ingredients 18

Ingredients

2 cups granulated sugar
3/4 cup softened butter
3 eggs
1/3 cup Bourbon
2 teaspoons vanilla extract
2 2/3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon ground allspice
1 teaspoon cinnamon
1/2 teaspoon salt
3 cups peeled & diced slightly under-ripe california bartlett pears
1 cup chopped pecans
1/4 cup butter
1/2 cup brown sugar
2 cups powdered sugar
1/4 cup Bourbon
1/4 cup heavy cream
1 teaspoon orange juice

Steps:

Preheat oven to 350ºF.
Spray a 10-inch bundt pan with non-stick spray and set aside.
In a medium bowl, beat together sugar and butter until light.
Add eggs, bourbon, and vanilla; beat until fluffy.
Add flour, baking soda, allspice, cinnamon, and salt, and beat until all ingredients are combined.
Stir in pears and pecans.
Pour batter into prepared pan and bake for 1 hour, or until tester inserted into the center comes out clean.
Let cool slightly and turn pan over, releasing cake onto a plate.
**For Bourbon Glaze:
Melt butter in a small saucepan.
Add brown sugar, cook and stir for one minute.
Whisk in remaining ingredients until smooth and bring to a boil; remove from heat.
Place slices of cake on dessert plates and drizzle with hot glaze.

Nutrition Facts : Calories 476.5, Fat 19, SaturatedFat 8.9, Cholesterol 75.2, Sodium 290.7, Carbohydrate 68.7, Fiber 2.3, Sugar 49.8, Protein 4.3

SPICE CAKE WITH BOURBON-PECAN FROSTING

Spice Cake With Bourbon-Pecan Frosting image

Moist cake with sweet and buttery frosting... Tweak the ingredients to your liking. Try it with variations in the spices, extracts, and liquor: such as cayenne, ginger, almond extract, spiced dark rum, cointreau, irish cream... Also try glazing the pecans with carmelization, candying, or even a nice orange spice. For an easier variation, add some cayenne and brown sugar or some of the other spices mentioned earlier before toasting the pecans. Then sprinkle them atop after icing, to keep the flavors more independent of each other.

Provided by GoldsmithLissa

Categories Dessert

Time 2h30m

Yield 1 9-in 2-layer cake, 6-8 serving(s)

Number Of Ingredients 19

Ingredients

3 cups sifted all-purpose flour, plus more for dusting
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
3/4 teaspoon salt
1 cup milk, at room temperature
2 teaspoons pure vanilla extract
3/4 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, at room temperature
1/2 lb unsalted butter, softened
1 large egg yolk (optional)
1 lb confectioners' sugar
1/4 cup plus 2 tablespoons heavy cream
1 teaspoon pure vanilla extract
1 pinch salt
2 tablespoons Bourbon
1/4 cup ground toasted pecans

Steps:

CAKE: Preheat the oven to 350°. Butter two 9-by-2-inch round cake pans and line with parchment paper; butter and dust with flour. In a bowl, mix the 3 cups of flour, baking powder, cinnamon, nutmeg, ground cloves and salt. In a cup, mix the milk with the vanilla.
In a standing mixer fitted with the paddle, beat the butter at medium speed until light and creamy. Add the sugar and beat until fluffy, 4 minutes. Beat in the eggs, one at a time, scraping down the bowl. Beat in the dry ingredients in 3 batches, alternating with the milk mixture and scraping down the bowl.
Scrape the batter into the pans. Bake in the lower third of the oven for about 35 minutes, until springy. Let cool for 15 minutes, then run a knife around the edges and invert onto a rack. Peel off the paper, turn the cakes upright and cool completely.
FROSTING: In a standing mixer fitted with the whisk, beat the butter and egg yolk at medium-high speed until creamy. Beat in the sugar at low speed. Beat in the cream, vanilla and salt, then beat at medium-high speed until fluffy, 3 minutes longer. Beat the bourbon and toasted pecans into the frosting.
Spread 1 cup of frosting over a cake layer and top with the second layer; frost the top and sides. Let stand 1 hour; serve.

Nutrition Facts : Calories 1418.1, Fat 66.2, SaturatedFat 38.7, Cholesterol 302.6, Sodium 578.3, Carbohydrate 194, Fiber 2.4, Sugar 141.6, Protein 13.2

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