Re: German Cuisine
Pear Cake
(Birnentorte)
Ingredients:
5 medium-sized pears, peeled, halved and cored
1/4 pint white wine
1 tsp. ground cinnamon
6 oz butter or margarine
6 oz sugar
3 eggs
11 oz plain flour
2 tsp. baking powder
6 tbsp. milk
1 heaping tbsp. cocoa
4 heaping tbsp. oats
4 tbsp. rum
1 pinch ground nutmeg
1/2 tsp. cinnamon
2 tbsp. powdered sugar
Instructions:
Arrange pear halves in a pan, cored surface facing up. Sprinkle with cinnamon. Pour in white wine to cover, bring to a boil, and cook covered for about 5 minutes. Drain.
Whisk butter or margarine and sugar until creamy. Add eggs and continue whisking. Blend in sifted flour, baking powder, cocoa, nutmeg, cinnamon, and oats, gradually pouring in milk and rum.
Grease and flour a 7 inch spring-form baking tin. Pour in 2/3 of cake mixture and spread evenly. Arrange pear halves on top of batter, core surface facing down. Pour over the rest of batter. Bake in a preheated oven at 400º for about 60 minutes. Turn out onto rack to cool. Dust with powdered sugar.
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