2 cn (16 oz) pear halves in light
-syrup, drained
2 tb Butter
2 tb Vegetable oil, preferably
-canola oil
3 1/2 c Sifted cake flour
1 t Salt
1 t Baking powder
1/2 ts Baking soda
1 3/4 c Sugar
1 c Buttermilk
1 tb Pure vanilla extract
1 tb Grated lemon zest
2 Large eggs, separated
2 Large egg whites
In a food processor or blender, puree pears. Transfer
to a medium-sized saucepan and cook over medium-low
heat, stirring almost constantly, until reduced to 1
cup, 10 to 15 minutes. (Adjust heat as necessary to
maintain a gentle simmer). Transfer to a large bowl
and let cool completely.
Preheat oven to 350 degrees F. Lightly oil a 10-inch
tube pan or coat with nonstick cooking spray. Dust
with flour, shaking out excess.
In a small saucepan, melt butter over medium heat.
Cook, swirling the pan, until the butter turns a
light, nutty brown, about 60 seconds. Pour into a
small bowl, stir in oil and set aside.
Sift cake flour, salt, baking powder and baking soda
into a medium-sized bowl and set aside. Add 1 1/2
cups of the suger, buttermilk, vanilla, lemon zest,
egg yolks and the butter-oil mixture to the reserved
pear puree and whisk until smooth.
In a clean mixing bowl and with clean beaters, beat
the 4 egg whites until soft peaks form. While
continuing to beat, slowly add the remaining 1/4 cup
sugar and beat until stiff, but not dry, peaks form.
With a rubber spatula, gently fold the dry ingredients
into the pear puree mixture alternately with the
beaten whites, making three additions of the dry
ingredients and two additions of the beaten whites.
Turn the batter into the prepared pan. Bake for 40 to
45 minutes, or until a cake tester inserted in the
center comes out clean. Let cool in pan for 5 minutes,
then turn out onto a rack to cool, right side up.
Entered by: Diane Pahl (1:2410/120) Recipes from:
Eating Well, The Magazine of Food and Health (tm) ISSN
1064-16399
|
