#2 ORIGINAL PEAR PUDDING CAKE

By Leila Rockwell
@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:

4 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
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