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I did the roast lamb that Sylvia posted, and finished with REC: Lake Country Pear & Walnut Cake

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Joined: Dec 10, 2005


Posted to Thread #1502 at 2:22 pm on Apr 17, 2006

The lamb was spectacular! Not much left for us to pick on.

This cake is always a winner, but since I had some family who are not fond of nuts, I didn't add them to the batter, but sprinkled them over half of the pan just before placing it into the oven.

* Exported from MasterCook II *

Lake Country Pear And Walnut Cake

Recipe By : Bon Appetit
Serving Size : 12
Categories : Breakfast/Brunch, Cakes,
Desserts, Tried & True

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Cups All-Purpose Flour
1 Teaspoon Cinnamon
1 Teaspoon Baking Soda
1/2 Teaspoon Freshly Grated Nutmeg
1/2 Teaspoon Salt
1 1/2 Cups Brown Sugar -- firmly packed
1/2 Cup Vegetable Oil
3 Eggs
1/4 Cup Sugar
1/4 Cup Water
1 Teaspoon Vanilla
5 Bartlett Pears, Ripe, Firm, Unpeeled -- cored & 1/2" cubed
1/2 Cup Toasted Walnuts -- chopped

Preheat oven to 350F . Butter and flour 9x13-inch baking pan. Sift first 5 ingredients into medium bowl. Using elecric mixer beat brown sugar, oil, eggs, sugar, water and vanilla in large bowl until very smooth. Blend in dry ingredients. Stir in pears and walnuts. Pour batter into prepared pan. Bake until top is brown and toothpick inserted in center comes out clean, about 55 minutes. Cool completely.

Cut cake in pieces and serve.

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Serving Ideas : For dessert, top with ice cream.

NOTES : Plain, it makes a nice brunch dish.

Every good dish deserves a good pot.

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