Pear Pound Cake

Recipe Ingredients

6 tablespoons	90ml	Unsalted butter - to 8 tbs, at room temperature
1 cup	198g / 7oz	Sugar
1 teaspoon	5ml	Vanilla
1 1/3 cups	83g / 2.9oz	All-purpose flour
1		Salt
1 teaspoon	5ml	Baking powder
1		Ground nutmeg
1		Egg (large)
1/2 cup	118ml	Buttermilk
2 cups	292g / 10oz	Pears - peeled, cored, (small) and coarsely chopped
1/4 cup	36g / 1.3oz	Coarsely-chopped pecans

Recipe Instructions

Preheat the oven to 350F. Butter an 8- by 5-inch loaf pan.

In a mixing bowl, cream 6 tablespoons of 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.

This recipe yields one 8-inch loaf.

Source:
Susan Feniger and Mary Sue Milliken

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