Pear Preserves Cake

Oxmoor House
enough for one 3-layer cake


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1 cup butter, softened
2 cups sugar
5 eggs, separated
1 teaspoon baking soda
1 cup buttermilk
3 cups all-purpose flour, divided
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground nutmeg
1 cup chopped pecans
1 cup pear preserves


Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add egg yolks; beat well.

Dissolve soda in buttermilk; stir well. Combine 2 1/2 cups flour and spices; add to creamed mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Mix well after each addition.

Dredge pecans in remaining 1/2 cup flour; fold pecans and pear preserves into batter. Beat egg whites (at room temperature) until stiff peaks form; gently fold into batter.

Pour batter into 3 waxed paper - lined and heavily greased 9 - inch round cake pans. Bake at 350° for 35 to 40 minutes, or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove layers from pans, and let cake cool completely.

Spread Heritage Caramel Frosting between layers and on top and sides of cooled cake.

Created date

February 2010