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Pear Preserves Cake

Yield enough for one 3-layer cake

Ingredients

  • 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
  • Heritage Caramel Frosting

How to Make It

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

  2. 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.

  3. 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.

  4. 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.

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

Oxmoor House Homestyle Recipes