Pear-rosemary bundt cake from Bake from Scratch, Volume Two: Artisan Recipes for the Home Baker (page 40) by Brian Hart Hoffman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Zosia on April 05, 2019

    My family complained about the tasteless Barlett pears I bought so this recipe, which was going to use up the full amount, was added to the menu. (I actually had only 1500g of the 1800g required). Roasting the cubed pears with honey and rosemary certainly did transform them and they were quite delicious. The cake itself was very good as well, even better on the second day when the ingredients had had time to meld. The rosemary that was quite noticeable in the pears was lost in the final product; I would add minced fresh directly to the batter before baking next time. Though I was short 300g fruit, the recipe produced 3 times more puree than was needed. I reduced the brown sugar by 75g and the honey (in the cake) by 70g and omitted the glaze.

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