Recipe information
Yield
serves 16-20
Ingredients
Cake
1 1/4 cups vegetable oil
2 cups granulated sugar
3 eggs
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon vanilla extract
2 cups chopped canned Bartlett pears in syrup, well drained (reserve syrup for glaze)
1 cup chopped pecans
Glaze
1 tablespoon butter, at room temperature
1 1/2 cups confectioners’ sugar
2-3 tablespoons syrup from canned pears
Preparation
Preheat the oven to 325 degrees. In a mixing bowl, combine the oil, sugar, and eggs, and beat well. Sift together the flour, salt, baking soda, and cinnamon. Add this to the creamed mixture and stir until blended. Stir in the vanilla. Fold in the pears and pecans. Grease and flour a 10-inch tube pan or Bundt pan, and spoon in the batter. Bake for 1 hour and 20 minutes, or until the cake tests done. Let the cake cool for 20 minutes, then turn it out onto a cake rack to cool completely. While the cake cools, make the glaze. Blend the butter and confectioners’ sugar with enough of the reserved pear syrup to make a smooth, slightly runny glaze. Drizzle the glaze over the cake top, letting some run down the sides.
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
