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Home -> Baked Goods -> Cakes and Tortes
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
3 tbsp. melted butter 1/2 cup brown sugar 2 tbsp. light corn syrup 29 ounce can pear halves, drained 1 cup halved, drained maraschino cherries 1/2 cup softened butter 1 1/4 cups sugar 2 large eggs 1 tsp. vanilla extract 1 1/4 cups all purpose flour 1/3 cup unsweetened cocoa powder 3/4 tsp. baking soda 1/2 tsp. salt 2/3 cup buttermilk
Directions
Preheat oven to 350 degrees. Stir together melted butter, brown sugar and corn syrup in a small bowl. Spoon brown sugar mixture evenly into the bottom of a 12 cup bundt pan. Arrange pear halves and cherries decoratively over the brown sugar. Cream together 1/2 cup softened butter with 1 1/4 cups sugar in a large bowl. Beat until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla. Stir together flour, cocoa powder, baking soda and salt in a medium bowl. Beat flour mixture into batter alternately with buttermilk. Pour batter over the pears. Bake cake 40 to 45 minutes until a toothpick comes out clean. Immediately invert cake onto a serving plate. Leave pan on cake 5 minutes. Remove pan and serve cake warm.
Makes 1 cake.
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