Free Recipe Buttermilk Pound Cake 2

Recipe Type: Free Misc Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 1

Ingredients for Buttermilk Pound Cake 2 Recipe

2 16 ounce cans pears in light
-syrup,; drained
2 tb Butter
2 tb Canola oil
3-1/2 c Sifted cake flour
1 ts Salt
1 ts Baking powder
1/2 ts Baking soda
1-3/4 c Sugar
1 c Buttermilk
1 tb Pure vanilla extract
1 tb Grated lemon zest
2 lg Eggs,; separated
2 lg Egg whites

Buttermilk Pound Cake 2 Preparation

Preheat oven to 325 degrees. In a food processor or blender, puree drained pears. transfer to a 9-by-13-inch or similar shallow baking dish and bake for 40 to 45 minutes, stirring occasionally, or until the puree is thick and reduced to 1 cup. Transfer the puree to a mixing bowl and let cool completely. Preheat oven to 350 degrees. Lightly oil a 10-inch tube pan or coat it with a nonstick cooking spray. In a small saucepan, melt the butter over low heat. cook, swirling the pan, until the butter turns a nutty brown, about one minute. pour into a small bowl, stir in oil and set aside. Sift the cake flour, salt, baking powder and baking soda into a bowl and set aside. to the reserved pear puree, add 1 1/2 cups of the sugar, buttermilk, vanilla, lemon zest, egg yolks and the butter-oil mixture and whisk until smooth. Add the dry ingredients in two additions, folding with a whisk just until blended. In a clean mixing bowl, with clean beaters, beat the 4 egg whites until soft peaks form. while continuing to beat, slowly add the remaining 1/4 cup sugar and beat until stiff, but not dry, peaks form. With a rubber spatula, gently fold the beaten whites into a batter. transfer the batter to the prepared pan . bake for 40 to 45 minutes, or until a skewer comes out clean. let cool in the pan for five minutes, then turn out onto a wire rack to cool, right-side up. Recipe By :IN FOOD TODAY EATING WELL RECIPE Posted to MC-Recipe Digest V1 #292 Date: Sun, 10 Nov 1996 22:28:14 -0500 From: Meg Antczak <meginny@frontiernet.net>

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