#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

  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

Printable Recipe Card

About #2 ORIGINAL PEAR PUDDING CAKE

Main Ingredient: Flour
Regional Style: American




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