Subscribe to our FREE eMail Newsletter!   See the HTML Version of
the Latest NewsLetter!
First Name: eMail:
  HomeWhat's Cool RandomMy Recipe BoxAddModify
Home : Desserts : Cakes : Strudel : Pear-Lemon Cake With Raspberry Drizzle

Makes 8 Servings
Save To My Favorites Save to Recipe Box!
Rate This! Rate This Item!
Review It Write A Review!
Send to a friend! Send To A Friend!
Printer Friendly Version Print It Out!
Report A Bad Link! Report A Bad Link!
Share On Facebook
Share On Twitter
Pear-Lemon Cake With Raspberry Drizzle

Contributed by: NAPSA

A Taste Of Elegance For Any Season

Pear-Lemon Cake With Raspberry Drizzle
(NAPSA) - If you're looking for a convenient way to add sweet flavor to cozy candlelight cuisine or enhance an exquisite entertaining event, consider one of the season's most delicious fruits-the pear.

Pacific Northwest canned pears add flavor to every meal from breakfast to brunch, dinner to dessert, and they are always ripe and ready.

Although harvested in the fall from August to September, canned pears are conveniently available year-round due to the delicate canning process that keeps the fruit fresh.

They can be used in foods as simple as oatmeal and in heavenly dishes such as Pear-Lemon Cake with Raspberry Drizzle, a stylish cake with a fruity flavor that is hard to turn down.

So when planning a sophisticated and elegant meal, the addition of light and flavorful canned pears can help enliven any recipe.


  • 1 can (15 ounces) sliced Pacific Northwest Canned Pears in juice or syrup
  • 1/3 cup honey
  • 1 egg
  • 2 tablespoons lemon juice, fresh
  • 1 teaspoon lemon peel, freshly grated
  • 1 teaspoon vanilla
  • 2 cups buttermilk baking mix (such as Bisquick)
  • 1/4 cup butter or margarine, melted
  • As needed raspberry jam, seedless
  • As needed raspberries, fresh (for garnish)
  • As needed mint leaves, fresh (for garnish)


Drain pears, reserving 1/2 cup liquid in large bowl; set pears aside. Add honey, egg, lemon juice, lemon peel and vanilla to liquid in bowl. Beat until well blended. Stir in baking mix, mixing until just combined.

Stir in butter or margarine; mix until combined.

Pour batter into greased and floured 9-inch or 8-inch square baking pan. Arrange pear slices evenly over batter in pan. Bake at 350 F for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool on wire rack.

To serve, drizzle with warm raspberry jam. Garnish with fresh raspberries and mint leaves, if desired.

Serving Size: Makes 8 Servings

Nutritional Information: Nutritional Information (Per Serving): Calories 251, Protein 3g, Carbohydrate 38g, Fiber 2g, Fat 11g, Saturated Fat 5g, Cholesterol 42mg, Sodium 414mg



 • Send an eCard
 • Contact WebAdmin!

More search options
HomeWhat's Cool RandomMy Recipe BoxAddModify
FAQsNewsLetterWebMaster$PlugsJoin!LogIn/LogOut All material copyright 2001 - 2016 Link To Us RSS Feeds PlugBoard Privacy Policy