Hazel Evans' Pear Cake (Bourbon Glazed)
Hazel didn't glaze this pear cake. I did. Seemed the right thing to do at the time.
Equipment
- 1 bundt pan
Ingredients
- 375 g flour, wheat, all purpose
- 400 g sugar, white, granulated
- 300 g pears, fresh
- 6 g baking soda
- 1 g cinnamon
- 1 g nutmeg, fresh ground
- 6 g salt, kosher
- 8 fl oz oil, vegetable
- 3 ea egg, large, whole
- 15 ml vanilla extract
- 4 fl oz water if needed
- 50 g flour, wheat, all purpose
- as needed fat, spray-on pan lube
- 1 recipe Bourbon Glaze
Instructions
- Preheat your oven to 350°F.
- Lube and flour your bundt pan unless you trust your non-stick stuff. I've been hurt before so lube it is.as needed fat, spray-on pan lube, 50 g flour, wheat, all purpose
- Grate your cinnamon and nutmeg. Tedious but worth it.1 g cinnamon, 1 g nutmeg, fresh ground
- Sift your salt, flour, baking soda and spices together.375 g flour, wheat, all purpose, 6 g baking soda, 1 g cinnamon, 6 g salt, kosher, 1 g nutmeg, fresh ground
- Whisk your oil, eggs, vanilla and sugar together.400 g sugar, white, granulated, 8 fl oz oil, vegetable, 3 ea egg, large, whole, 15 ml vanilla extract
- Peel and chop (or grate) your pears.300 g pears, fresh
- Add your pears to the flour mixture and toss, coating the pears with the flour.300 g pears, fresh
- Add your wets to your dries and mix. This will be a very thick batter, but if you have mixed as much as you can and there are still non-wet dries, you may add a little water as necessary.
- Pour into your bundt pan and bake for 45 minutes or so. When a toothpick is inserted in the middle and comes out clean, the cake is done.
- Allow to cool a bit before turnout out onto a baking rack for final cooling.
- Transfer to final resting place and glaze.1 recipe Bourbon Glaze
Video
Notes
I got this recipe from my wife who got it when she was much younger from a woman named Hazel Evans. While not much is remembered about Ms. Evans, apparently she could make the shit out of a pear cake.
This is an old school recipe, but honestly it's really good. I added the bourbon glaze to act as a sealant and because I like the way bourbon and pears work together.
Nutrition
Serving: 1sliceCalories: 400kcal
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