Delicate Pear Cake with Caramel Sauce
|Canned pear halves in light syrup||15 Ounce (1 can)|
|White cake mix||18 1⁄4 Ounce (Pillsbury Moist Supreme, 1 package)|
|Oil||1⁄3 Cup (5.33 tbs)|
|Firmly packed brown sugar||1 Cup (16 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Whipping cream||1 Cup (16 tbs)|
|Pear brandy||1 Tablespoon|
|Canned pear halves in light syrup||15 Ounce, well drained (1 can)|
|Hazelnuts/Walnuts||1⁄2 Cup (8 tbs), finely chopped , toasted (filberts)|
1 Preheat the oven to 350°Fahrenheit.
2 Grease a 10-inch tube pan and dust with flour.
3 Thoroughly drain 1 can pear halves and reserve 1/3 cup liquid.
4 In a food processor bowl fitted with metal blade or blender container, place the pear halves.
5 Cover tightly and process until smooth.
6 In a large bowl, add cake mix, pureed pears, reserved 1/3 cup pear liquid, oil and egg whites.
7 Beat at low speed until moistened.
8 Beat for another 2 minutes at medium speed.
9 Into the prepared pan, pur the mixture.
10 Bake for 40 to 45 minutes or until toothpick inserted in center comes out clean.
11 Allow to cool the cake upright in pan for about 15 minutes.
12 Invert onto a serving plate.
13 Allow to cool for 1 1/2 hours or until completely cooled.
14 Meanwhile, in a medium saucepan, add all the sauce ingredients; mix well.
15 Bring to a boil.
16 Gradually boil over medium heat for about 5 minutes, stirring occasionally.
17 Remove from the heat and let cool to room temperature.
18 In small bowl, combine 1 cup whipping cream and sugar and beat until stiff peaks form.
19 Gradually fold in the pear brandy.
20 Using the whipped cream, frost the cooled cake.
21 Cut drained pear halves into about 32 slices lengthwise.
22 Arrange the slices on top of the cake, slightly overlapping.
23 Press nuts into sides of cake.
24 Drizzle the pear slices with 2 tablespoons sauce.
25 Place in the refrigerator until serving time.
27 Onto each individual dessert plate, spoon about 2 tablespoons sauce .
28 Top each with slice of cake and store the remaining cake and sauce in refrigerator.