Pear sauce bundt cake with pear brandy butter glaze from Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More (page 116) by Cory Schreiber and Julie Richardson

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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

  • foodgloriousfood on March 29, 2022

    We enjoyed this, but the cake itself was lighter and fluffier than I thought it would be. I expected a heavier texture due to the pear butter in the cake, and like Fultre, I also couldn't taste the pear butter in the cake. I would perhaps add a bit more nutmeg and cinnamon to the cake and make extra pear butter to serve alongside the cake. I had a couple of Tbs leftover so served the cake with cream and a spoon of the pear butter which accentuated the flavor. I recommend making 1.5 qty of the butter so there is some for serving. You could also make more glaze, but I found it sweet enough. I couldnt find pear brandy for the glaze so used apple brandy. The glaze only contains 2tbs of brandy so I am not sure it would have made much of a difference. I might be tempted to add extra brandy for flavor next time and reduce for a bit longer. Important: The glaze needs making first at it needs to rest for an hour, and it needs to be put on the cake while the cake is still warm.

  • fultre on January 18, 2022

    In contrast to others, I didn't find that the lovely flavor of the homemade pear sauce held up in the cake, and was lost in the other flavors. For me, not worth the extra effort. Will not make again.

  • TrishaCP on December 26, 2015

    This cake is like an intriguing, pear-flavored gingerbread-so good! The depth of flavor to this cake is nothing short of amazing. I was particularly surprised at how strongly the pear flavor comes through from the pear sauce, in a good way. Thanks to Hillsboroks' note, I made extra glaze for serving-this is a good call because the glaze is so delicious (I used cognac in mine). It isn't necessary though, as the cake is very moist with a tender crumb.

  • hillsboroks on November 22, 2014

    What an amazing, wonderful cake! The bit of cocoa in the recipe does not make it a chocolate cake but rather just adds mystery and depth of flavor. The caramel sauce is a must! I folded the foil with excess caramel that ran off the cake into a funnel shape and poured it over the cake on the cake plate. After slicing chunks to share with neighbors and friends I cut myself a sliver to taste. It fell over into the caramel sauce on the plate and one cut side got covered with the sauce. Yum! I would be tempted to make extra caramel sauce next time to have some to drizzle over each slice. It was definitely worth the time and effort to make multiple batches of the spiced pear sauce with my excess pears last summer. This would be a perfect cake for Thanksgiving and for serving all winter long.

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