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Categories:Viewed: 46 - Published at: 7 years ago
Ingredients
- 1 cup (2 sticks) unsalted butter
- 1 box spice cake mix (1 pound 2.25 ounces)
- 3/4 cup canned pear nectar
- 3 large eggs
- 2 tablespoons mild-flavored (light) molasses
- 1/2 cup minced crystallized ginger
- 2 pears, peeled, cored, cut into 1/2-inch pieces (about 1 1/2 cups)
- 3/4 cup (packed) golden brown sugar
- 1/4 cup whipping cream
- 1 1/3 cups pecan halves, toasted
Method
- Position rack in center of oven and preheat to 350F.
- Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides.
- Stir 1/2 cup butter in small saucepan over medium heat until melted and brown, about 3 minutes.
- Pour into large bowl.
- Add spice cake mix, canned pear nectar, eggs, molasses and crystallized ginger.
- Using electric mixer, beat batter 2 minutes.
- Fold in pears.
- Pour batter into prepared pan.
- Bake until cake is dark brown and tester inserted into center comes out with some moist crumbs attached, about 1 hour 10 minutes.
- Cool cake in pan on rack 15 minutes.
- Run knife between pan sides and cake to loosen.
- Release pan sides.
- Place cake on platter.
- Stir golden brown sugar, whipping cream and remaining 1/2 cup butter in heavy medium saucepan over medium-high heat until smooth.
- Boil 3 minutes, stirring often.
- Stir in pecan halves.
- Spoon warm topping over warm cake.
- Serve warm or at room temperature.
