Spiced Pear Cake 1 15.25-oz. can pear slices in heavy syrup 1 18.25-oz. box carrot or spice cake mix 3 eggs 1/3 c. vegetable oil 2 tsp ground ginger 1/2 tsp salt 1/2 c. plus 2 tbsp chopped walnuts 3/4 c. prepared white frosting (from a 1-lb. can)
Heat oven to dg350. Coat a 10-inch Bundt pan with nonstick cooking spray. Drain pears and pat dry. Chop coarsely. Combine cake mix, 3/4 cup water, eggs, oil, ginger and salt. Stir until smooth. Stir in 1/2 cup walnuts and pears. Pour into prepared pan. Bake at dg350 for 40 minutes or until slightly crowned and tests clean. Cool in pan on wire rack 10-15 minutes. Invert onto rack and cool completely. Once cake has cooled, place frosting in small bowl or glass measuring cup. Melt in microwave oven on high for 15 seconds, or until of a pourable consistancy. Stir until smooth. Slowly pour over cooled cake allowing frosting to drip down sides. Sprinkle with remaining two tablespoons walnuts. Refrigerate slightly before serving for easier slicing. Yield 12 servings. Source: newspaper clipping Enjoy, Sherri --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
