Despite the fact that she never took a cooking class in her life, Carmella is one talented baker. Many people, including my dad, who’s a professional chef, feel she is a natural and could, one day, open a bake shop. Even when she makes mistakes, Carmella does a bang up job.
She had set out to make mini versions of Paula Dean‘s Pear-licious Cake from her book, The Lady & Sons, Too!. Even though she implicitly followed the recipe, her dessert somehow morphed into muffins. Albeit the muffins tasted nothing like pear-licious cakes, they were still rich and savory, and smacked of banana bread. To give them more of a “pearish” flavor, Carmella cooked up a quick glaze made with Royal Riviera pear chunks. After hewing the tops of the muffins, Carmella smeared on the glaze and let it cool for a bit. The result was a yummy and moist treat. I hope she makes more mistakes in the future.
Source: pg 189 of The Lady & Sons, Too! by Paula Deen (Random House)
1 and 1/4 Cups veg oil
2 cups sugar
3 cups all purpose flour
1 tsp baking soda
1 tsp cinnamon
1 tsp vanilla
2 cups chopped canned Bartlett pears in syrup,drained well(save syrup for glaze)
1 cup chopped pecans
1 Tbl butter softened at room temp
1 and 1/2 cups confectioners sugar
2-3 Tbls syrup from drained pears
Preheat oven 325 degrees. In a mixing bowl, combine the oil, sugar and eggs. beat well. then sift the flour, salt baking soda, and cinnamon. add this to the creamed mixture and stir till blended.Stir in the vanilla, Fold in the pears and pecans. Spon this batter into a greased and floured Bundt or Tube Pan. Bake for an hour,and 20 minutes, or till cake tests done. Let it cool for 20 minutes,, then turn it out onto a cake rack, and completely cool. Then as cake cools, make the glaze, Blend the butter and confectioners sugar with enough of the pear syrup to make a smooth slightly runny glaze. drizzle it over the cake top and let it run down the sides.