Time 1h5m Yield 10-12 serving(s) Number Of Ingredients 18 Steps:
Preheat oven to 325 degrees. Butter and flour two 9-inch cake pans with 1 1/2 inch high sides. Whisk flour, sugar, baking soda, salt and spices in large bowl. Make well in center of flour mixture. Add oil, eggs, milk and vanilla; Whisk just until evenly moistened. Fold in pears and nuts and divide between pans; Bake cakes for about 45 minutes. Beat cream cheese, butter, powdered sugar, vanilla and lemon peel in large bowl until fluffy. Add honey and beat until smooth. If frosting is very soft, chill until firm enough to spread. Place 1 cake layer, flat side up on a platter. Spread 1 cup frosting on cake. Top with second layer with flat side down. Spread remaining frosting over top and sides of cake.
Yield Makes 10 to 12 servings Number Of Ingredients 20 Steps:
For cake: Preheat oven to 325°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Whisk flour, sugar, baking soda, salt and spices in large bowl. Make well in center of flour mixture. Add oil, eggs, milk and vanilla; whisk just until evenly moistened. Fold in pears and nuts; divide between pans. Bake cakes until tester inserted into center comes out clean, about 45 minutes. Cool cakes in pans on racks. For frosting: Beat cream cheese, butter, powdered sugar, vanilla and lemon peel in large bowl until fluffy. Add honey and beat until smooth. If frosting is very soft, chill until firm enough to spread. Cut around cakes; turn out of pans. Place 1 cake layer, flat side up, on platter. Spread with 1 cup frosting. Top with second layer, flat side down. Spread remaining frosting over top and sides of cake.
Yield Makes one 10-inch cake Number Of Ingredients 15 Steps:
Preheat oven to 325 degrees. Butter a 10-inch springform pan. Dust with flour; tap out excess. Whisk together the flour, baking powder and soda, salt, and cinnamon in a bowl; set aside. Mix eggs and sugars on high speed in the bowl of an electric mixer fitted with the paddle attachment until pale and thick, about 3 minutes. Whisk together honey, milk, oil, and zest. With mixer on low, add honey mixture to egg mixture; mix until combined, about 1 minute. Add half the flour mixture; mix until smooth. Mix in remaining flour mixture. Pour batter into pan. Bake until dark golden brown and a cake tester inserted in center comes out clean, about 50 minutes. Let cool in pan on a wire rack 15 minutes. Run a thin knife around edge of cake; carefully remove sides of pan.Transfer cake to a platter. Top with pears. Serve with whipped cream or topping, if desired.
Time 2h30m Yield 16 Number Of Ingredients 13 Steps:
Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening (do not use cooking spray); lightly flour. In medium bowl, mix flour, baking powder, allspice and salt; set aside. In large bowl, beat butter and granulated sugar with electric mixer on low speed 30 seconds, scraping bowl frequently. Beat on high speed 3 minutes, scraping bowl occasionally, until light and fluffy. Add eggs, one at a time, beating well after each addition. On low speed, alternately add flour mixture, about 1 cup at a time, and milk, about 1/2 cup at a time, beating just until blended after each addition. Fold in pears, walnuts and 3/4 teaspoon of the lemon peel. Pour batter into pan. Bake 1 hour or until toothpick inserted halfway between side and center of pan comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour. In small bowl, mix powdered sugar, lemon juice and remaining 3/4 teaspoon lemon peel until smooth and thin enough to drizzle. Spoon over cake, allowing some to drizzle down side.
Time 1h55m Yield 12 servings. Number Of Ingredients 13 Steps:
Preheat oven to 325°. Securely wrap a double thickness of heavy-duty foil (about 18 in. square) around and under a greased 9-in. springform pan. In a bowl, combine crushed gingersnaps and sugar; stir in 4 tablespoons butter, adding more as necessary. Press onto bottom and 1-1/2 in. up sides of prepared pan., Beat cream cheese until fluffy, gradually adding 2/3 cup honey, lemon juice and minced ginger root. Add eggs; beat on low speed just until blended. Fold in 1 cup chopped pears and raisins. Pour into crust. Place springform pan in a larger baking pan; add 1 in. hot water to larger pan. Bake until center is just set and top appears dull, 1-1/2 to 1-3/4 hours. Remove from oven; remove springform from water bath. , Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan., In a large skillet, melt butter over medium heat. Add remaining honey and pears; cook and stir until pears are tender. Stir in pecans. Top cake with pear-pecan mixture.
Time 1h Yield 10 Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees F. Grease 9x13 baking pan. Cut pears into bite-sized pieces, reserving juice. In large bowl, stir eggs and sugar together. Add pears and juice, stirring to combine. Stir in flour, salt and baking soda. Pour into greased pan. Bake at 350 degrees for 23-30 minutes, until toothpick inserted in middle comes out clean. Cool before frosting. Place butter in mixing bowl. Sift together powdered sugar and cinnamon. Add to mixing bowl and beat with vanilla. Add milk 1 tablespoon at a time until desired consistency is reached.
Time 1h15m Yield 12 serving(s) Number Of Ingredients 15 Steps:
In the large bowl of an electric mixture, combine sugar, oil, baking powder, baking soda, cinnamon, ginger salt and flour. Mix to blend; then beat at medium-high speed for 5 minutes. Add eggs, one at a time, beating well after each addition. Using a rubber spatula, fold pears and nuts into batter. Spread in an ungreased 9 by 13 inch baking pan. Bake in a 350 oven until a wooden pick inserted in center comes out clean. (50-55 minutes). Let cool in pan on a wire rack. Meanwhile, prepare Cream Cheese Frosting. For frosting:. Beat [butter, cream cheese and vanilla] until fluffy. Gradually beat in powdered sugar until frosting is of good spreading consistency. Spread frosting over cool cake.
Time 1h25m Yield 15 servings. Number Of Ingredients 19 Steps:
In a large bowl, combine the first 8 ingredients. Combine dry ingredients; stir into the fruit mixture. , Pour into a greased 13x9-in. baking pan. Bake at 325° until a toothpick inserted in the center comes out clean, about 1 hour. Cool on a wire rack. , For frosting, in a large bowl, beat the cream cheese, confectioners’ sugar and butter until smooth. Beat in the milk and vanilla; frost cake. Store in the refrigerator.
