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Spice Cake with Poached Pears | Hungry for the Holidays

This spice cake has a splash of beer in the batter, making it extra moist.  Served with poached pears and a maple frosting this is the definition of holiday delicacy.  FULL RECIPE BELOW.Get the full recipe: http://bit.ly/18IUzaPCheck out the full Hungry for the Holidays Playlist: http://bit.ly/1c3HezZMUSIC: “Midnight Clear” by Richard FreitasSpice Cake w/ Lemon-Maple Frosting & Poached Pears
Serves 8INGREDIENTS:
For the spice cake:
2 cups all-purpose flour
1 teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon salt
1½ teaspoons ground cinnamon
¾ teaspoon ground cloves
¼ teaspoon freshly grated nutmeg
1 ¼ cups pumpkin purée
1 teaspoon pure vanilla extract
1/3 cup plus 3 tablespoons brown sugar
1/2 cup granulated sugar
1 cup safflower oil
2 large eggs
¼ cup HoegaardenFor the Pears:
2 medium pears
2 cups water
1/2 cup granulated sugar
1 tablespoon honey
1 whole star anise
pinch of saltFor the Lemon-Maple Frosting:
4 tablespoons (½ stick) unsalted butter, at room temperature
4 ounces cream cheese
Zest and juice from 1 lemon
1 cup confectioners’ sugar
2 tablespoons maple syrupPROCESS:
To make the spice cake:
-Preheat oven to 350ºF.
-Butter and flour a loaf pan
-In a small bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, cloves, and freshly grated nutmeg.
-In a large bowl, combine pumpkin purée, vanilla, brown sugar, granulated sugar and oil.
-Whisk vigorously until the mixture is smooth.
-Add the eggs, whisking to combine.
-Pour in the Hoegaarden and combine
-Add your dry ingredients to the wet and combine
-Pour batter into prepared pan.
-Bake for 1 hour.
-Test with a toothpick in the center, when it comes out clean it’s done.To make the poached pears:
-Cut the pears into 1-inch-thick wedges, removing and discarding the fibrous stems and seeds.
-In a Dutch oven combine water, granulated sugar, honey, star anise, and a pinch of salt.
-Once the sugar dissolves, add the pear wedges.
-Poach the pears for about 15 minutes, or until tender.
-Turn off the heat and let them cool in their poaching liquid.To make the maple frosting:
-Whisk or beat  together butter, cream cheese, lemon zest and lemon juice until light and fluffy.
-Add powdered sugar, and whisk to combine. (add more powdered sugar for desired thickness).
-Stir in maple syrup.
-Place frosting in fridge to chill until you’re ready to useTo assemble the cake:
-Remove the cake from the tin
-Slice evenly
-Serve frosting in a separate bowl or gravy boat
-Serve pear wedges and liquid in a separate bowl
-Assemble at table on individual platesCredits:
Director: Eric Slatkin
Producer: Emily Mraz
Camera: Eric Slatkin
Grip/Lighting: James Navaira
Food Stylist: Valerie Aikman-Smith – 
Culinary Asst: Sandra Tripicchio – 
Set Decoration: Kevin Van – Instagram: @heyprez
Recipes: Maria Zizka — 
Editors: Jacob Metiva, Jeremiah Mayhew and Justin Smith
Title Graphics: Lydia Baillergeau – 
Dinner Cast:  Byron Talbott, Rachel Talbott, Caroline Mi Li Artiss, Amy Shuster, Ben Taylor, Tammy La, Donnie Scantz, Scott Bridges, Jackie Hsu
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