#2 ORIGINAL PEAR PUDDING CAKE

Leila Rockwell

By
@leilaroc

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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Rating:

Comments:

Serves:

96 Portions

Prep:

1 Hr

Cook:

40 Min

Method:

Bake

Ingredients

2# 10 can(s)
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(s)
(tall) evaporated milk
1 3/4 oz
( 3 1/2 tbl.) vanilla

Directions Step-By-Step

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

About this Recipe

Main Ingredient: Flour
Regional Style: American