Pear Cake With Red Currant Glaze And Toasted Almon... |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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An old recipe. This is a wonderful cake made from a mix (surprisingly), canned pears, then glazed with red currant jelly and toasted almonds. A family favorite. Ingredients:
1 box duncan hines yellow cake mix |
1-15 ounce can of pear halves |
1/2 cup oil |
3 eggs |
1/2 teaspoon almond extract |
1 jar of red currant jelly |
toasted almonds (may omit) |
Directions:
1. In large mixer bowl, place cake mix, canned pears with juice, 3 eggs, oil, and almond extract
2. Mix on low for about 30 seconds
3. Turn mixer to med high and beat for 2-3 minutes
4. Pour mixture into a greased and floured bundt pan OR a greased and floured 9 X 13 pan*
5. Bake at 350 degrees about 30 minutes, or until toothpick placed in center comes out clean
6. If baking in a bundt pan, cool for 10 minutes in pan
7. Then turn out onto cake stand or plate
8. Meanwhile, in a small pan on top of stove, heat the Red Currant Jelly slowly on low heat
9. Glaze cake with the jelly letting it slide down the sides
10. Sprinkle toasted almonds over the cake
11. *If using a 9 X 13 pan, glaze top of cake with heated jelly, and sprinkle toasted almonds over the top
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