Friday, September 23, 2011

Paula Deen's Spice Cake with Caramelized Pears and Maple Frosting


This recipe is from Paula Deen's Holiday Baking which was an $8.99 impulse buy at the checkstand, but worth every penny. Full of decadent deliciousness and no ads. It was a tossup between this spice cake and Gingerbread Cake with Creme Brulee Filling and Scotch Whiskey Buttercream...who has the next birthday??? For Thanksgiving, I may go hog wild and make the Pumpkin Cake with Cranberry Mousse filling.

SPICE CAKE
1 1/2 cups butter, softened
2 cups sugar
1 teaspoon vanilla extract
6 large eggs, separated
2 1/4 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 cup buttermilk

Preheat oven to 350. Spray 3 9-inch cake pans with nonstick baking spray with flour. In a large bowl, beat butter, sugar and vanilla at medium speed with a mixer until fluffy. Add egg yolks, one at a time, beating well after each addition. In a medium bowl, combine flour, cinammon, baking soda, ginger, nutmeg, salt and cloves. Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating until just combined after each addition. In a medium bowl, beat egg whites at high speed until stiff peaks form. Gently fold into batter. Spoon batter into prepared pans. Bake for 16-20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans, and cool completely on wire racks. Spread Maple Frosting over one cake layer. Top with half of Caramelized Pears. (I didn't follow that part, just smashed up 3 pears with a little applesauce.) Top with second cake layer, and repeat procedure. Frost top and sides. (At room temperature the frosting is a little soft for piping. It firms up quickly in the fridge.) Garnish with chopped walnuts, if desired. (I used shaved chocolate instead because Frank doesn't like nuts.)

MAPLE FROSTING
1 cup butter, softened
1 8-ounce package cream cheese, softened
1/3 cup pure maple syrup
5 cups confectioners' sugar

In a large bowl, beat butter, cream cheese and maple syrup at medium speed with a mixer until creamy. Gradually add sugar, beating until smooth.

CARAMELIZED PEARS
1/2 cup butter
6 pears, peeled, cored and thinly sliced
1 tablespoon sugar

In a large skillet, melt butter over medium heat. Add pears and sugar; cook for 20-25 minutes, stirring frequently, until pears are very tender.




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3 comments:

Katie said...

YUM! I am making this over the weekend. It looks amazing!!

spokalulu said...

Gingerbread Cake with Creme Brulee Filling and Scotch Whiskey Buttercream... if it looks & tastes half as good as it sounds (and from your pictures of the spice cake, it WILL!) I volunteer to be your next birthday experience!

I think I'll have to find this cookbook. "For a friend" of course!

Katie said...

Yummy! You did a wonderful job decorating it.