#2 original pear pudding cake
Recipe courtesy of Mrs. Carolyn A. Blatchley. School Food Service Consultant. 1970's
Eugene Public Schools. Eugene, Oregon.
Pacific Coat Canned Pear Service, Inc.
I received this through the school I worked at.
I'm so glad that I can share with JAP members that cook for the Senior's and or School Children.
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yield
96 Portions
prep time
1 Hr
cook time
40 Min
method
Bake
Ingredients For #2 original pear pudding cake
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2# 10 cancanned bartlett pears chopped
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11# lb(5 quarts 2 cups) sugar
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2 3/4 lb(5 1/2 cups) shortening
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24eggs
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5 1/2 lb(5 quarts, 1 1/3 cups) sifted flour
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3 oz(7 1/2 tbl.) baking soda
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1 1/2 oz(3 1/4 tbl.) salt
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1 1/3 Tbspallspice, ground
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1 1/3 Tbspcloves
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3 1/4 Tbspcinnamon
- BUTTER SAUCE
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3 lb(7 cups) sugar
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3 lb(6 cups) butter
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3 1/2 can(tall) evaporated milk
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1 3/4 oz( 3 1/2 tbl.) vanilla
How To Make #2 original pear pudding cake
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1DIRECTIONS:
Cream sugar and shortening. Add eggs; mix until smooth -
2Combine flour, soda, salt, allspice, cloves and cinnamon.
Add to creamed mixture and blend well.
Stir in pears. -
3Pour into two 18" x 26" x 2" pans
Bake at 350 degrees for forty-five minutes.
Cut each pan into 6 x 8
Yield: 96 Portions 3" x 3" -
4BUTTER SAUCE:
Blend all ingredients in top of double boiler. Cook five minutes. Remove from hear and stir in vanilla.
Serve over cake - Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for #2 ORIGINAL PEAR PUDDING CAKE:
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