#2 ORIGINAL PEAR PUDDING CAKE

1
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.

Rating:
☆☆☆☆☆ 0 votes
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

How to Make #2 ORIGINAL PEAR PUDDING CAKE

Step-by-Step

  • 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

Printable Recipe Card

About #2 ORIGINAL PEAR PUDDING CAKE

Main Ingredient: Flour
Regional Style: American