Pear Walnut Cake

Ingredients

• 2 fresh USA Bartlett pears, cored
• 1 cup packed brown sugar
• 1/2 cup shortening
• 1 egg
• 1 teaspoon vanilla
• 2 cups flour
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup milk
• 1/2 cup chopped walnuts (pecans may be substituted)
• Broiled Maple Topping

Directions

Finely chop pears to equal 1 1/2 cups. Cream sugar and shortening until light and fluffy. Add eggs and vanilla; beat until mixture is well blended. Combine flour, spices, salt and baking soda; add to mixture alternately with milk. Stir in chopped pears and nuts. Turn into greased (or spray with a non-stick product) 12x8x2-inch baking pan. Bake at 350° F for 30 to 35 minutes or until wooden pick inserted near center comes out clean. Spread Broiled Maple Topping over warm cake. Broil 2 to 3 minutes (watching carefuly) or until bubbly.

Broiled Maple Topping

Melt 1/4 cup butter or margarine in small saucepan. Remove from heat. Stir in 1/2 cup packed brown sugar, 2 tablespoons milk, 2 tablespoons maple flavored syrup, 1 cup flaked coconut, and 1/2 cup chopped nuts.

Makes about 1 1/2 cups.

Cupcakes

For cupcakes, prepare same cake batter. Fill paper baking cups 2/3 full. Bake at 350° F for 30 minutes. Cool. Frost with Caramel Frosting. Top each with walnut or pecan half if desired.

Makes 18 cupcakes.

Caramel Frosting

Melt 1/4 cup butter or margarine in small saucepan. Add 1/2 cup packed brown sugar and 2 tablespoons milk. Bring to boil; cook and stir 1 minute or until slightly thickened. Cool.

Beat in 1-2/3 cups sifted powdered sugar, until of spreading consistency.

Makes about 1 cup.