Ingredients
8 tbsp unsalted butter,, at room temperatu, re
1 cup sugar
1 tsp vanilla
1 1/3 cup allpurpose flour
1 pinch of salt
1 tsp baking powder
1 pinch of ground nutmeg
1 large egg
1/2 cup buttermilk
2 small pears, peeled, cored, and, coarsely, chopped
1/4 cup coarsely chopped pecans
Directions
Preheat the oven to 350 degrees. Butter an 8 x 5inch loaf pan. In a
mixing bowl, cream 6 tablespoons of the butter with the sugar and the
vanilla until light and smooth. Sift together the flour, salt, baking
powder, and nutmeg and toss together until evenly mixed. Add half of
the flour mixture and the egg to the butter mixture and mix well. Add
the rest of the flour mixture and the buttermilk, beating them in
well. Fold in the pears and the pecans. Scoop the batter into the
prepared pan and bake for about 45 minutes, or until the center is
firm and golden and a skewer inserted into the center comes out
clean. Cool on a rack for 10 minutes, then turn out of the pan and
finish cooling. When cool, invert onto a serving plate and cut into
slices.
Yield: 1 (8inch) loaf Posted to MC-Recipe Digest V1 #1
Recipe by: TOO HOT TAMALES SHOW #TH6224
From: Meg Antczak
Date: Wed, 4 Dec 1996 08:11:39 -0500
Servings: 1 loaf
Pear Pound Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert; Pear
The History of Recipes
It is actually possible to trace the history of recipes far back into the far past, in fact as far back as early Egypt, and potentially, even further back. In practice though, these, old recipes were just primitive pictorial instructions for food preparation.
The truth of the matter is, the most ancient recipe discovered, according to historians are some ancient tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful. As we move on, we find some interesting books which appeared in the fourteenth century - one book titled `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, these books are not about the curry that we all know today, but instead descriptions of the types of food served to the rich and wealthy people of those days. During the next few centuries, the families of Europe strove to offer the most exotic meals, and consequentially the best chefs and their recipes were greatly in demand. However, it wasn`t until the nineteenth century that formal cookery and recipe books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to collating, testing, and recording recipes that were common in the better off homes of the day. By the advent of the 20th century, cookbooks were greatly in demand mostly as a result of better eduction, people having increased leisure time and having more money. The revolution that is television gave us TV chefs and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to access massive numbers of recipes like the ones you can find on this web site. |
We hope you enjoy this Pear Pound Cake recipe.
