Perky Pear Pound Cake Recipe

Name: Perky Pear Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup unsalted butter, room temperature, plus more for pan; Flour, for pan; 2 cups sugar; 6 eggs; 3 1/2 cups sifted cake flour; 3 ripe pears, peeled, cored, and grated; 1 tablespoon pure vanilla bean paste (recommended: Nielsen-Massey); 2 tablespoons candied ginger puree (recommended: Royal Pacific); 1/2 cup pear brandy, divided; Pear preserves, heated and strained, for garnish; Chocolate Glaze, recipe follows; Marzipan pears with candied ginger leaves, for garnish, optional; 1/2 cup sugar; 1/4 cup light corn syrup; 4 ounces dark chocolate (recommended: Guittard); 5 tablespoons unsalted butter; 1/2 cup confectioners' sugar

Servings: persons

1 cup unsalted butter, room temperature, plus more for pan
Flour, for pan
2 cups sugar
6 eggs
3 1/2 cups sifted cake flour
3 ripe pears, peeled, cored, and grated
1 tablespoon pure vanilla bean paste (recommended: Nielsen-Massey)
2 tablespoons candied ginger puree (recommended: Royal Pacific)
1/2 cup pear brandy, divided
Pear preserves, heated and strained, for garnish
Chocolate Glaze, recipe follows
Marzipan pears with candied ginger leaves, for garnish, optional
1/2 cup sugar
1/4 cup light corn syrup
4 ounces dark chocolate (recommended: Guittard)
5 tablespoons unsalted butter
1/2 cup confectioners' sugar

1
Grease and flour an 8-cup tube pan and set aside.
2
Preheat oven to 325 degrees F.
3
In the bowl of a mixer, cream butter and sugar together until fluffy.
4
Add eggs, 1 at a time, until incorporated.
5
Slowly stir in flour, being careful not to over-beat.
6
Add pears, vanilla bean paste, candied ginger puree, and 1/4 cup pear brandy; mix well.
7
Transfer to prepared pan and bake for 50 minutes to 1 hour, or until a toothpick inserted in the center comes out clean.
8
Cool in the pan for 10 minutes and then unmold onto a cooling rack.
9
Cool completely.
10
Douse with another 1/4 cup pear brandy then glaze with warmed pear preserves.
11
Let pear glaze set.
12
Pour Chocolate Glaze over.
13
When set, remove cake from cooling rack and place it on a serving plate.
14
Garnish with marzipan pears with candied ginger leaves, if desired.
15
Heat sugar and corn syrup together in a small saucepan over medium-low heat until sugar is dissolved.
16
Add chocolate and remove from heat.
17
Stir in butter gradually, and then add confectioner's sugar.
18
Cool slightly and pour over cake.

1894

kcal

Calories

Fat

254

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup unsalted butter, room temperature, plus more for pan, Flour, for pan, 2 cups sugar, 6 eggs, and more.

Yes, Perky Pear Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Perky Pear Pound Cake

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