Buttermilk Pound Cake #1
INGREDIENTS:
2 16 ounce cans pears in light
-syrup,; drained
2 tb Butter
2 tb Canola oil
3 1/2 c Sifted cake flour
1 ts Salt
1 ts Baking powder
1/2 ts Baking soda
1 3/4 c Sugar
1 c Buttermilk
1 tb Pure vanilla extract
1 tb Grated lemon zest
2 lg Eggs,; separated
2 lg Egg whites
2 16 ounce cans pears in light
-syrup,; drained
2 tb Butter
2 tb Canola oil
3 1/2 c Sifted cake flour
1 ts Salt
1 ts Baking powder
1/2 ts Baking soda
1 3/4 c Sugar
1 c Buttermilk
1 tb Pure vanilla extract
1 tb Grated lemon zest
2 lg Eggs,; separated
2 lg Egg whites
Preheat oven to 325 degrees.
In a food processor or blender, puree drained pears. transfer to a 9-by-13-inch or similar shallow baking dish and bake for 40 to 45 minutes, stirring occasionally, or until the puree is thick and reduced to 1 cup. Transfer the puree to a mixing bowl and let cool completely.
Preheat oven to 350 degrees. Lightly oil a 10-inch tube pan or coat it with a nonstick cooking spray.
In a small saucepan, melt the butter over low heat. cook, swirling the pan, until the butter turns a nutty brown, about one minute. pour into a small bowl, stir in oil and set aside.
Sift the cake flour, salt, baking powder and baking soda into a bowl and set aside. to the reserved pear puree, add 1 1/2 cups of the sugar, buttermilk, vanilla, lemon zest, egg yolks and the butter-oil mixture and whisk until smooth. Add the dry ingredients in two additions, folding with a whisk just until blended.
In a clean mixing bowl, with clean beaters, beat the 4 egg whites until soft peaks form. while continuing to beat, slowly add the remaining 1/4 cup sugar and beat until stiff, but not dry, peaks form.
With a rubber spatula, gently fold the beaten whites into a batter. transfer the batter to the prepared pan . bake for 40 to 45 minutes, or until a skewer comes out clean. let cool in the pan for five minutes, then turn out onto a wire rack to cool, right-side up.
In a food processor or blender, puree drained pears. transfer to a 9-by-13-inch or similar shallow baking dish and bake for 40 to 45 minutes, stirring occasionally, or until the puree is thick and reduced to 1 cup. Transfer the puree to a mixing bowl and let cool completely.
Preheat oven to 350 degrees. Lightly oil a 10-inch tube pan or coat it with a nonstick cooking spray.
In a small saucepan, melt the butter over low heat. cook, swirling the pan, until the butter turns a nutty brown, about one minute. pour into a small bowl, stir in oil and set aside.
Sift the cake flour, salt, baking powder and baking soda into a bowl and set aside. to the reserved pear puree, add 1 1/2 cups of the sugar, buttermilk, vanilla, lemon zest, egg yolks and the butter-oil mixture and whisk until smooth. Add the dry ingredients in two additions, folding with a whisk just until blended.
In a clean mixing bowl, with clean beaters, beat the 4 egg whites until soft peaks form. while continuing to beat, slowly add the remaining 1/4 cup sugar and beat until stiff, but not dry, peaks form.
With a rubber spatula, gently fold the beaten whites into a batter. transfer the batter to the prepared pan . bake for 40 to 45 minutes, or until a skewer comes out clean. let cool in the pan for five minutes, then turn out onto a wire rack to cool, right-side up.