GLAZED LEMON-PEAR CAKE

Glazed Lemon-Pear Cake image

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h30m

Yield 16

Number Of Ingredients 13

3 3/4 cups Gold Medal™ all-purpose flour
3 teaspoons baking powder
1/2 teaspoon ground allspice
1/4 teaspoon salt
1 1/4 cups butter, softened
1 3/4 cups granulated sugar
5 eggs
1 1/4 cups milk
1 cup shredded peeled pears
1 cup finely chopped walnuts, toasted
1 1/2 teaspoons grated lemon peel
1 1/2 cups powdered sugar
3 tablespoons fresh lemon juice

Steps:

Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening (do not use cooking spray); lightly flour.
In medium bowl, mix flour, baking powder, allspice and salt; set aside. In large bowl, beat butter and granulated sugar with electric mixer on low speed 30 seconds, scraping bowl frequently. Beat on high speed 3 minutes, scraping bowl occasionally, until light and fluffy. Add eggs, one at a time, beating well after each addition. On low speed, alternately add flour mixture, about 1 cup at a time, and milk, about 1/2 cup at a time, beating just until blended after each addition. Fold in pears, walnuts and 3/4 teaspoon of the lemon peel. Pour batter into pan.
Bake 1 hour or until toothpick inserted halfway between side and center of pan comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
In small bowl, mix powdered sugar, lemon juice and remaining 3/4 teaspoon lemon peel until smooth and thin enough to drizzle. Spoon over cake, allowing some to drizzle down side.

Nutrition Facts : Calories 446, Carbohydrate 58 g, Fat 4, Fiber 1 g, Protein 7 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 301 mg