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Pear Preserves Cake
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Spiced pecan and pear layer cake with caramel frosting.
Ingredients:
  • 1 cup butter, softened
  • 2 cups white sugar
  • 5 egg yolks
  • 1 cup buttermilk
  • 1 teaspoon baking soda
  • 2.5 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • 1 teaspoon ground nutmeg
  • 1 cup chopped pecans
  • 0.5 cup all-purpose flour
  • 1 cup pear preserves
  • 5 egg whites
  • 3 cups white sugar
  • 1.5 cups milk
  • 1.5 cups white sugar
  • 0.75 cup butter, softened
Instructions:
  • Preheat your oven to a comforting 350 degrees F (175 degrees C). Prepare 3 (9 inch) pans with a touch of grease and flour. Combine 2 1/2 cups of flour, along with cinnamon, allspice, and nutmeg; then set this flavorful mix aside. Give the pecans a delicate toss in 1/2 cup of flour, and set them aside as well.
  • Combine 1 cup of butter and 2 cups of sugar in a large bowl and cream until fluffy. Beat in the yolks one at a time. Dissolve baking soda in buttermilk, then beat it into the mixture along with the flour alternately. Finally, gently fold in the pecan mixture and pear preserves.
  • In a spacious glass or metal bowl, whip egg whites until stiff peaks form. Gently fold in 1/3 of the whites into the batter, then swiftly fold in the rest until fully incorporated. Transfer batter into the prepared pan.
  • Place in the oven that's already been preheated and bake for 35 to 40 minutes until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool fully.
  • Prepare Frosting: In a large saucepan, dissolve 3 cups sugar in milk over low heat, stirring occasionally. Remove from heat. In a cast iron skillet, dissolve 1 1/2 cups sugar in butter over medium heat, stirring constantly until golden. Combine syrup mixture with milk mixture in saucepan. Cook until reaching soft ball stage (240°F/115°C), stirring constantly. Remove from heat and beat on medium speed for 5 minutes until thick. Spread on cooled cake.

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