Nutmeg Recipes (continued)
Courtesy of Woman's Day Magazine
Pear-Nutmeg Cake with Warm Cider Sauce
Active Time: 20 minutes
Total Time: 2 hours and 4 minutes
Ingredients
Cake
• 3 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ¾ teaspoon salt
• 1 cup vegetable oil
• 2 cups granulated sugar
• 3 large eggs
• ½ cup apple cider or apple juice
• 2 teaspoons vanilla extract
• 3 small ripe Bartlett pears (1¼ pounds), peeled, halved, cored and cut in ½-inch chunks (about 3 cups)
• 1 cup pecans, toasted, coarsely chopped
Cider Sauce
• ¾ stick (6 tablespoons) butter or margarine (not spread), preferably unsalted
• ⅓ cup granulated sugar
• 3 tablespoons packed light-brown sugar
• 6 tablespoons apple cider, or juice
• 3 tablespoons heavy cream
• 3 teaspoons lemon juice
Accompaniment: softly whipped cream
Directions
Heat oven to 350°F. Grease a 9- or 10-inch springform pan.
Mix flour, spices, baking soda, baking powder and salt.
In a large bowl whisk oil, sugar, eggs, cider and vanilla until smooth. Stir in flour mixture until blended. Stir in pears and nuts. Scrape into prepared pan.
Bake 1 hour 40 minutes to 1 hour 55 minutes until a pick inserted in center of cake comes out clean.
Cool in pan on rack 15 minutes. Remove sides of pan; cool completely.
Cider Sauce: Melt butter in a small saucepan. Stir in both sugars and cook over medium-low heat 2 minutes. Stir in remaining ingredients and bring to a boil. Reduce heat and simmer 4 minutes, whisking a few times (ingredients may separate) until blended and sauce has reduced slightly.
To serve: Cut cake in wedges. Spoon warm sauce on individual plates. Place cake on sauce; top with whipped cream.
—Courtesy of Woman's Day Magazine
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