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#2 original pear pudding cake

leilaroc avatar
Recipe by
Leila Rockwell
@leilaroc
Sublimity, OR

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.

yield 96 Portions
prep time 1 Hr
cook time 40 Min
method Bake

Ingredients For #2 original pear pudding cake

  • 2# 10 can
    canned bartlett pears chopped
  • 11# lb
    (5 quarts 2 cups) sugar
  • 2 3/4 lb
    (5 1/2 cups) shortening
  • 24
    eggs
  • 5 1/2 lb
    (5 quarts, 1 1/3 cups) sifted flour
  • 3 oz
    (7 1/2 tbl.) baking soda
  • 1 1/2 oz
    (3 1/4 tbl.) salt
  • 1 1/3 Tbsp
    allspice, ground
  • 1 1/3 Tbsp
    cloves
  • 3 1/4 Tbsp
    cinnamon
  • BUTTER SAUCE
  • 3 lb
    (7 cups) sugar
  • 3 lb
    (6 cups) butter
  • 3 1/2 can
    (tall) evaporated milk
  • 1 3/4 oz
    ( 3 1/2 tbl.) vanilla

How To Make #2 original pear pudding cake

  • 1
    DIRECTIONS: Cream sugar and shortening. Add eggs; mix until smooth
  • 2
    Combine flour, soda, salt, allspice, cloves and cinnamon. Add to creamed mixture and blend well. Stir in pears.
  • 3
    Pour 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"
  • 4
    BUTTER 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!
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