#2 ORIGINAL PEAR PUDDING CAKE
By
Leila Rockwell
@leilaroc
6
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.
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 votes0
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
-
24eggs
-
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 Tbspallspice, ground
-
1 1/3 Tbspcloves
-
3 1/4 Tbspcinnamon
-
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
- DIRECTIONS:
Cream sugar and shortening. Add eggs; mix until smooth - Combine flour, soda, salt, allspice, cloves and cinnamon.
Add to creamed mixture and blend well.
Stir in pears. - 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" - BUTTER SAUCE:
Blend all ingredients in top of double boiler. Cook five minutes. Remove from hear and stir in vanilla.
Serve over cake
