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PEAR UPSIDE-DOWN CAKE
11 Tablespoons butter
5 large ripe Bartlett pears, peeled, cored and quartered
2 Tablespoons lemon juice
4 tablespoons granulated sugar
6 tablespoons Poire William (pear brandy)
1 cup all-purpose flour
1 tablespoon ground ginger
1 teaspoon cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon salt
¼ cup dark brown sugar, packed
3 large eggs
½ cup molasses
2 tablespoons grated fresh ginger
1 teaspoon baking soda
2 tablespoons boiling water
1. Butter a 9-inch cake pan with 1 tablespoon butter; set aside. Toss pears with lemon juice; set aside.
2. In a large sauté pan over medium-high heat, melt 2 tablespoons butter and sprinkle with 2 tablespoons granulated sugar. Add pears, cut side down, in a single layer. Cook until browned, 2 to 3 minutes. Turn and brown the other side. Transfer to a plate.
3. To the same sauté pan, add the Poire William brandy, and sprinkle with the rest of the granulated sugar. Cook until reduced to a syrup, about 1 minute. Pour into cake pan, coating the bottom. Place pears in pan, cut side down, arranging in a single layer (there may be a few leftover slices).
4. In a medium mixing bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg and salt. Set aside.
5. Preheat oven to 350 degrees. In the bowl of an electric mixer, beat the remaining 8 tablespoons butter until fluffy. Add brown sugar, and beat on medium-high speed for 3 minutes. Add eggs, and continue beating to combine. Add molasses and fresh ginger. Gradually add flour mixture. In a small bowl, combine the baking soda and boiling water, beating with a fork. Add to the batter, and mix well.
6. Pour batter into cake pan over the pears. Bake for 25 minutes. Lower heat to 325 degrees, and bake an additional 15 minutes, until cake springs back when touched in the center. Remove from oven. Cool for one hour, then invert onto serving plate. Serve with rum-raisin ice cream or rum-spiked whipped cream.
Serves 10
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COUNTESS TOULOUSE-LAUTREC’S FRENCH-CHOCOLATE CAKE
Butter for pan
1 pound good-quality semisweet chocolate, in pieces (*see note below)
5 ounces (1-¼ sticks) butter, softened
4 eggs separated
1 tablespoon flour
Pinch of salt
1 to 6 tablespoons granulated sugar
Whipped cream for serving (optional)
1. Preheat oven to 425 degrees. Place rack in lower third of oven. Butter an 8-inch spring-form pan. Fit the bottom with a round of parchment paper, and butter the paper.
2. Place chocolate in top of a double boiler, and place over simmering water until nearly melted. Remove from heat, stir to melt completely, then beat in the butter a little at a time. Transfer mixture to a large bowl.
3. Beat egg yolks about 5 minutes, until thick. Whisk in the floor, then fold the egg yolk mixture into the chocolate.
4. Beat egg whites with salt until softly peaked. Add the sugar, and continue beating until the whites hold peaks but are still creamy-textured, not dry. Quickly fold one-third of the whites into the chocolate until almost blended in. Then fold in the rest, just until both mixtures are incorporated. Pour batter into pan, and gently rotate pan to level the batter.
5. Bake cake 15 minutes, remove from oven and allow to cool to room temperature. It will seem under baked and may be cracked on top. Use a sharp knife to cut the cake away from the sides of the pan, then refrigerate it in the pan at least 4 hours or overnight.
6. Cut around the pan again, remove the sides and invert the cake on a rack. Lift off the bottom of the pan, peel off the paper, then invert the cake again to serve it. Serve with whipped cream, if desired.
About 10 servings
NOTE: The amount of sugar depends on the bitterness of the chocolate. If you are using chocolate that is labeled 70 percent chocolate solids, you will need the 6 tablespoons of sugar. With 62 to 65 percent chocolate, use 3 tablespoons, and with chocolate that is less than 62 percent or that does not have the percentage on the label, use 1 tablespoon.
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WHITE FRUITCAKE
2 cups sifted all-purpose flour
1 teaspoon double-acting baking powder
¼ teaspoon salt
1 cup shortening
1 cup granulated sugar
3 medium eggs, unbeaten
1 tablespoon lemon juice
1 cup slivered, blanched almonds
1 cup diced preserved citron
½ cup diced preserved orange peels
1-½ cups halved candied cherries
1-½ teaspoon grated lemon rind
1/3 cup sifted all-purpose flour
Start heating oven to 300 degrees F. Grease, then line with waxed paper, bottom of 10” x 5” x 3” loaf pan. Sift together flour, baking power and salt.
With electric mixer at medium speed, thoroughly mix shortening with sugar, then with eggs, until very light and fluffy - about 4 minutes altogether. At low speed, beat in flour mixture and lemon juice; then add almonds combined with remaining ingredients, beating just until mixed. Turn into pan. Bake about 1-¾ hours or till done. Cool in pan on wire rack. Remove from pan; peel off paper.
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KADAYIF WITH CREAM FILLING
2 pounds kadayif (available in stores specializing in Armenian and Middle Eastern foods
1 pint light cream
2-½ pints heavy cream
1 cup milk
5 tablespoons cornstarch
2 sticks sweet butter
Mix all liquid ingredients and cornstarch together over low flame till thick. Let boil for 1 or 2 minutes, stirring constantly.
Melt 2 sticks of sweet butter; gently pull and loosen the kadayif and roll in the butter until it is covered and moist with butter. Place ½ the kadayif on a 9” x 12” x 2” ungreased baking pan and spread the cream filling evenly over it. Cover with the remaining kadayif evenly and gently pat down.
Bake in 350 degree F. oven until golden brown. Pour hot syrup over luke-warm kadayif and cut into squares. This dessert tastes better when served warm.
Syrup:
2 cups sugar
1-½ c. water
Juice of ½ lemon
Let this mixture come to a boil, then simmer for ½ hour.
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