I have to say I did not have getting so sick in my holiday plans.  I baked tons but not as much as I had planned.  I decided that I would not allow this cold to keep my from my fun so….I plan to bake all the goodies I had planned even though the holiday has passed.  The best part of that idea is that I can bake at my own pace since I am not worried about a specific date any more.  So that’s nice.

I am telling you this because you may find a few of my posts really odd.  Homemade German Stollen filled with almond paste….panettone…..in January?  Yes.  I got sick and still want my goodies!  I have friends and family that did not get their goodies due to this cold.  Better late than never I guess.

This cake recipe I am sharing with you today is terrific.  I made 6 of them.  They were given as gifts at school along with some other treats.  I was baking at a busy clip so I was not able to take the step by step photos I usually do.  I apologize for that.  This cake is a show stopper!  It’s lovely and has a wonderful caramel like flavor from the brown sugar along with the fresh sweet pears.  The buttery pear liqueur glaze just takes this cake to a whole other level.  It makes a great gift!  Aren’t we always looking for a perfect hostess gift?  Yes, I am an odd ball and still believe in hostess gifts.

Oh, before we get to the recipe I wanted to share a quick tiny farm tale….  Penelope the pig no longer sleeps in her crate.  She is potty trained and very polite.  So she has a very cushy bed with her own blankets on the floor in the kitchen.  She has access to the kitchen and the dining room all day which makes her happy.  There is a baby gate separating the kitchen and dining room from the rest of the house.  It’s still up because I have a 3-year-old and I prefer not to have her running through the kitchen while I’m cooking (for both her safety and my sanity).

The gate is the kind you have to lift slightly to open.  The dogs have lived with that gate for 3 years without ever figuring out how to open it.  Last night as Hubby was locking up the house he put Penelope into her bed and covered her with her blanket.  He closed the gate and came to bed.  Well about 2 minutes later Penelope comes oinking into the room.  He says he thought he closed the gate.  He picked her up and tucker her back into bed.  He came back into our room with Penelope right behind him!  Now we are both staring at that pig trying to figure this out.  So he takes her back to her bed again…this time he waits.

Once Penelope thought he was gone she went right over the that gate and stuck her snout under it.  She popped her head up and poof…the gate was open and she was on her merry way back to me.  That little pig is only 10 weeks old!!!!  She figured out a gate that is meant to stump young children and dogs!!!!  She is a baby pig!  Hubby had to rig the gate to stay closed.  Penelope tried for a while then gave up and went to bed.

Pigs are VERY smart….and cute….look

Penelope feeling festive while the rest of us are sick…

This is what cuddling with a pig looks like……

zzz zzzzz zzzz

Daisy the goat and Penelope the pig have met and are becoming fast friends….Oh!!!!  One more farm update!!!!  The moran chicks that have been living in my laundry room for a couple of months are now out in the barnyard with the big girls.  They are finding their way out there.  I am keeping a close eye to make sure they don’t get beat up by those older hags I mean girls.  I know this tiny farm sounds crazy but I have never had more fun!  Truly.

Brown Sugar Pear Pound Cake Soaked in Pear and Butter Liquor ~  Tamatha Mavraides

Chopped walnuts enough to cover the bottom of your bundt pan about 3/4 cup

3 sticks of butter (softened)

5 eggs (at room temp)

3 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon fine sea salt

3 cups packed light brown sugar

1 tablespoon pure vanilla extract

3/4 cup milk

1/4 cup pear brandy or liqueur

2 1/2 pears peeled and chopped into 1/4 inch pieces

2 tablespoons fresh orange zest (fine)

For the Soak

1/3 cup granulated sugar

1/3 cup pear liqueur

half a stick of butter

Here we go….

Heat your oven to 350 degrees.  Prepare your bundt pan by greasing it and lining it with parchment.  For this cake I use a pan with a flat bottom so the nuts show through.  Scatter the chopped nuts over the entire bottom of the pan.  Be neat as the bottom will be the top.  Set the pan aside.

In a bowl stir together the flour, salt and baking powder.  Set the bowl aside.

In the work bowl of your standing mixer cream together the butter and the sugar.

Add the eggs to the creamed mixture one at a time mixing well after each egg.

Into the milk add the vanilla extract and the 1/4 cup of pear liqueur.

Next, alternate between adding the flour mixture with adding the milk mixture.  Do not over beat the batter, but be sure all of the ingredients are combined.

Fold in the pears gently.  Be sure to mix the pears all the way trough the batter.

Transfer the batter to the prepared pan.  I used two smaller bundts instead of one large as I was baking gifts.  They are 8 inch pans.  I found them years ago and love them.  They are 4 inches deep and make a lovely gift size cake.

Smooth the batter into your pan (or pans) and bake until the skewer comes out clean about 75 minutes.

Cool on a rack for about 10 minutes then turn the cakes out onto your plate (or cake board if you are baking gifts).  Poke the cake gently with your skewer around the top.  Poke the cakes deeply as the soak will follow your holes through the cake.

For the soak

In a saucepan melt the butter and sugar once that is done and the sugar is dissolved take the pan off the heat.  Add the pear liqueur.  Give it all a good stir then ladle the soaking liquid over the cake evenly.  Let the cake drink up the soak before adding more.  Allow the cake to cool completely to room temperature before packing it up.  The aroma is wonderful!!!

 

Make this cake.  It’s so good!!!!  It’s very pretty see….

See the nuts all stay perfectly at the top

All boxed up….

 

In the way of packaging, I buy cake boxes from Michael’s craft store or I drive almost an hour to the cake supply store.  Unfortunately, Michael’s doesn’t always have the right size boxes.  I do like the ones with the clear top.  These boxes are 8 inch boxes with the cakes siting on 8 inch boards that I top with pretty doilies.

I always use wire ribbon.  It makes all the difference.  I never close my boxes with bakers twine.  The ribbon is the way to go.  There is just something about that big puffy bow!

 

Enjoy!

         

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14 Responses to Brown Sugar Pear Pound Cake Soaked in Pear and Butter Liqueur

  1. yolanda says:

    I am so happy your doing what make you most happy!and how nice that Daisy and Penelope are becoming friends.lots of love going on there.ha ha it must have something to do with you.

  2. Charlotte Moore says:

    What a nice gesture to make such a lovely gift and such a beautiful presentation. It is beautifully fixed.

    I tell you that is one smart pig. She might be ready for the movies. Hehehe!!!

    Ok! I made the empanadas this morning. Now folks, please don’t crucify me. Haha!! Instead of frying them I baked them. I am sure the crust was not as flaky without all that oil, but we liked them. I am not a big fried food person unless I can drain the grease off and soak up some of it with a paper towel. I know some people would think that was nuts, but I have been on Weight Watchers for so long I just can’t handle much fried stuff. I do like fried chicken better than grilled, but I don’t eat it often.

    Glad you are better.

    • Charlotte Moore says:

      Check out http://www.papermart.com. They have all kinds of boxes for cakes, cupcakes, and cookies.

      You have to buy alot, but if you keep baking the way you are going you will need them. No driving an hour and saving on gas too.

    • Tamatha says:

      Thank you. I love giving food gifts. I always give something store bought too (why I don’t really know). That dough is not the dough to use if you want to bake the empanadas. There is a different dough that would be used. Did you find the dough tough after baking? I tried that once and didn’t like it. When fried that dough comes out flakey and scrumptious. Maybe once try it fried. They are not greasy at all when fried at the right temp. I don’t like greasy food either.

      I do understand wanting to hold the calories down though. I really do :)

      • Charlotte Moore says:

        Yes the dough was a little tough and I knew it was because I baked them. It was a little crunchy but nothing like it would have been if I had fried them.
        My hubby ate the last three we had tonight with cheese and beef sauce. He said I want you to make them again. I said fried this time?? He said no baked. At least they were still eatable. I really thought about making my own whole wheat crust and trying it. I did make whole wheat poptarts last week for my great grandbaby.

        • Tamatha says:

          I hope just once you will try them fried. I know that baked is healthier but fried tastes soooo good! I am thrilled you enjoyed them. Whole wheat…hmmm….I have to look into that. :)

  3. Ellen in Oregon says:

    While I wish your baking had not been slowed by a bad cold, I actually like having the Holiday baking overflowing into the New Year. This is mostly because I do so much baking the two weeks prior to Christmas that I don’t really get to enjoy the food myself. My taste buds are burned out and life’s pace is too hectic to relax and nibble cookies with a nice cup of coffe. Also, there is just so much food in the month between Thanksgiving & Christmas (for those of us who are fortunate). I like being able to take some time without the pressures of the Holidays as well as the ability to cook & eat at a more reasonable pace. So I love that you will continue to give us your Holiday recipies. It is also nice to have time to try the recipie out deciding to gift it. As for Penelope,I remember reading that pigs are even smater than horses and having the I.Q. of a 6 yr. old. So watch out. You know how tricky a 6 yr. old can be.

    • Tamatha says:

      Me too!!! You are so right. I am once again able to enjoy the process without the pressure. Though I have been sick as a dog so I am not having any fun at the moment. Thank you so much for enjoying my chattering stories and recipes. It means so much.

      Penelope is the smarted animal I have ever met. She is only 10 weeks old and makes our dogs look like they are furry simpletons. She learns so fast is truly shocks me. She is a delightful animal to spend time with. :) Happy New Year!

  4. Pam says:

    Love your stories about the animals! They give me great joy!

  5. ランバン says:

    lanvin en bleu 通販

  6. Ritesh says:

    Felvinc, you can prepare for your kids too.Bakeling, dont know leh, I didn’t do antnihyg, the photos just pop out. So next time, you dont do the same thing to your kids lor, hahaha.Nancy, it is fun to prepare bento for kids.

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