Buttermilk Pound Cake

INGREDIENTS

INSTRUCTIONS

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.
Recipe By     :IN FOOD TODAY EATING WELL RECIPE
Posted to MC-Recipe Digest V1 #292
Date: Sun, 10 Nov 1996 22:28:14 -0500
From: Meg Antczak <meginny@frontiernet.net>

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