Pear Preserves Cake

Pear Preserves Cake
  • PREP TIME
    30 mins
  • COOK TIME
    40 mins
  • TOTAL TIME
    1 hrs 10 mins
  • SERVING
    16 People
  • VIEWS
    24

Indulge in this exquisitely spiced cake, where layers of moist, pecan-studded sponge meet the sweet embrace of pear preserves, all crowned with a luscious caramel frosting. A true symphony of flavors and textures!

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    116 g
  • Cholesterol
    120 mg
  • Fiber
    2 g
  • Protein
    7 g
  • Saturated Fat
    14 g
  • Sodium
    274 mg
  • Sugar
    93 g
  • Fat
    27 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
5 mins

Preheat oven to 350°F (175°C). Grease and flour three 9-inch cake pans. (5 minutes)

02

Step
3 mins

In a medium bowl, whisk together 2.5 cups flour, cinnamon, allspice, and nutmeg. Set aside. (3 minutes)

03

Step
2 mins

In a separate bowl, toss pecans with 0.5 cup flour. This prevents them from sinking to the bottom of the cake. Set aside. (2 minutes)

04

Step
5 mins

In a large bowl, cream together 1 cup softened butter and 2 cups granulated sugar until light and fluffy. This should take about 3-5 minutes with an electric mixer. (5 minutes)

05

Step
2 mins

Beat in the egg yolks one at a time, ensuring each is fully incorporated before adding the next. (2 minutes)

06

Step
1 mins

Dissolve baking soda in buttermilk. The mixture will fizz; this is normal. (1 minute)

07

Step
5 mins

Gradually beat in the flour mixture alternately with the buttermilk mixture, beginning and ending with the flour. Mix until just combined; do not overmix. (5 minutes)

08

Step
3 mins

Fold in the floured pecans and pear preserves until evenly distributed throughout the batter. (3 minutes)

09

Step
5 mins

In a clean, dry glass or metal mixing bowl, beat egg whites until stiff peaks form. Be careful not to overbeat. (5 minutes)

10

Step
3 mins

Gently fold 1/3 of the beaten egg whites into the batter to lighten it. Then, carefully fold in the remaining egg whites until no streaks remain. (3 minutes)

11

Step
2 mins

Divide the batter evenly among the prepared cake pans. (2 minutes)

12

Step
40 mins

Bake in the preheated oven for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean. (40 minutes)

13

Step
10 mins

Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. (10 minutes)

14

Step
10 mins

Make the Frosting: In a large saucepan, combine 3 cups granulated sugar and milk. Cook over low heat, stirring frequently, until the sugar is completely dissolved. Remove from heat and set aside. (10 minutes)

15

Step
10 mins

Place the remaining 1.5 cups granulated sugar in a cast iron skillet. Cook over medium heat, stirring constantly, until the sugar dissolves and turns into a golden amber syrup. This requires close attention, as it can burn easily. (10 minutes)

16

Step
2 mins

Remove from heat and carefully stir in 0.75 cup softened butter. The mixture will bubble vigorously. (2 minutes)

17

Step
3 mins

Gradually pour the caramel syrup mixture into the milk mixture in the saucepan, stirring constantly to combine. (3 minutes)

18

Step
15 mins

Cook over medium heat, stirring constantly, until the mixture reaches the soft ball stage (240°F/115°C). Use a candy thermometer for accuracy. (15 minutes)

19

Step
5 mins

Remove from heat and beat with an electric mixer at medium speed for about 5 minutes, or until the frosting is thick enough to spread. (5 minutes)

20

Step
10 mins

Spread the frosting immediately onto the cooled cake layers. Work quickly, as the frosting will set as it cools. (10 minutes)

For a richer flavor, use brown butter in the frosting. Brown the butter in the skillet before adding the sugar.
If you don't have pear preserves, apple or quince preserves can be substituted.
The cake layers can be baked a day ahead and stored, well-wrapped, at room temperature. Frost just before serving.
For a neater presentation, trim the cake layers with a serrated knife to ensure they are level.

Lee Kris

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.3/ 5 ( 8 Ratings)
Total Reviews: (4)
  • Armand Kiehn

    This cake was a showstopper! The caramel frosting is divine.

  • Adan Parker

    The pear preserves add such a unique and delicious flavor.

  • Mathias Okon

    My family devoured this cake! It's definitely a new favorite.

  • Claude Schuster

    I found the caramel frosting a bit tricky, but the end result was worth it! Make sure you have a candy thermometer.

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