 |
Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 10 |
|
CARAMEL TOPPED PEAR CAKE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Nicholas Estate in Dallas, Texas in 1986. Ingredients:
1 yellow cake mix |
1 teaspoon cinnamon |
1 cup mayonnaise |
3 eggs beaten |
1 cup water |
1 chopped bartlett pear with skin on |
1 cup chopped pecans |
caramel icing |
1 sticks unsalted butter |
1 cup light brown sugar |
1/4 cup half and half |
2-1/2 cups powdered sugar |
Directions:
1. Beat cake mix, cinnamon, eggs, water and mayonnaise 2 minutes scraping sides occasionally.
2. Stir in chopped pear and nuts then pour into greased tube pan and bake at 350 for 35 minutes.
3. Let cool in pan ten minutes and place on serving plate then frost with icing.
4. Bring butter, sugar and cream to a boil and boil 1 minute.
5. Beat in powdered sugar then pour over cake.
|
|