Real Recipes From Real Home Cooks ®

#2 original pear pudding cake

Recipe by
Leila Rockwell
Sublimity, OR

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.

yield 96 Portions
prep time 1 Hr
cook time 40 Min
method Bake

Ingredients For #2 original pear pudding cake

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

How To Make #2 original pear pudding cake

  • 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
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